Growing up, when Mom was out of town Dad offered two options on the dinner menu: Tony’s frozen pizza or Kraft Mac & Cheese mixed with canned tuna (gross, right?). My dad has greatly expanded his culinary expertise since then, but we actually considered these meals a treat. Boxed dinners were a rarity in our house.
There is something to say for an easy “go-to” meal though. Carrying on Dad’s canned tuna tradition, I thought I would spruce it up a bit. This tuna melt takes virtually no time and the simple ingredients are easy to keep on hand when you’re looking for a quick lunch idea. I left off the cheese since I used avocado, but feel free to add a slice or two.
- 1 (5-ounce) can albacore solid white tuna
- 2 tablespoons shallots or onion, thinly slices
- 1 tablespoon spicy or Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
- 2 slices whole-wheat bread, toasted
- ½ avocado, cut in slices
- 1 small tomato, sliced
- Dash of hot sauce (optional)
- Freshly ground pepper, to taste
- Preheat broiler. Mix the tuna, onion, mustard, lemon juice and red pepper flakes in a bowl.
- Arrange the spinach leaves on the bread and top with the tuna mixture. Add the tomato slices and then the avocado.
- Bake for 1-3 minutes, until the avocado just browns on the edges. Watch carefully so the sandwich does not burn.