I just LOVE these Tex Mex Tuna Melts! They’re such a fun twist on a classic and a super easy dinner to whip up on a busy weeknight.
Tuna melts are my number one go-to quick and easy meal for busy evenings. I’ve loved them ever since I was a kid (and bonus: my kid loves them too!).
I love how they’re warm and creamy and such an easy way to enjoy comfort food.
The other night, I was making tuna melts and I was trying to sneak some veggies in there. I usually add chopped celery (pretty standard) and grated carrots (which add an awesome texture).
But as I was perusing my freezer to see if there was anything in there to add, I found frozen corn, and my tuna melt world got turned upside down.
Corn in tuna melts is SO GOOD!
Which led me to these Tex Mex Tuna Melts. Packed with corn (frozen or fresh can be used), red bell pepper (which gives it a great crunch and flavor), cilantro, red onion, and a jalapeño (or not, if you don’t like spice).
I threw a little bit of chili powder in there too, for good measure, along with the standard salt, pepper, and mayonnaise.
And this recipe is really flexible- I think it would be great with chopped canned chipotle chiles, some hot sauce and/or lime juice added to the mixture, or even an avocado instead of mayo!
I spread the mixture on six slices of whole grain bread, then topped each with a Mexican shredded cheese blend, and popped in the oven for 15 minutes. They were perfectly warm, melty on the top, and crispy on the bottom
I love a simple mixture of chopped fresh cilantro and red onion on top of tacos, enchiladas, or other Tex-Mex foods, so I sprinkled a bit on these to brighten them up a bit. Delicious.
They are also good with a few dashes of hot sauce on top. I like using chipotle tabasco hot sauce.
Tuna melts are often made on English muffins instead of bread- feel free to use them instead, if you want. Another great way to make them is in a panini press with two pieces of bread like a sandwich!
The other thing I love about tuna melts: I almost always have everything I need for them. I always keep a loaf of sliced whole grain bread in my freezer, and at least two cans of tuna in my pantry.
The simplest tuna salad can be made with just tuna, mayo, salt, and pepper. Spread that on bread, top with cheese, and pop it in the oven! Super easy meal. And super cheap, too!
I like to serve tuna melts with a simple green salad on the side.
If you like this, you’ll LOVE this fiesta chicken salad (which, actually, would be a great alternative to tuna on these Tex Mex melts!). And be sure to try this Tex Mex Tuna Noodle Casserole and this Tuna Casserole from scratch.
Here’s the printable recipe for Tex Mex Tuna Melts! Enjoy :-)
Tex Mex Tuna Melts
- 12 oz. can solid white albacore tuna packed in water drained (or two 5-oz cans)
- 1/2 red bell pepper diced (about 1/2 cup)
- 1/4 cup finely diced red onion
- 1/2 cup frozen corn
- 1 small jalapeño pepper seeded and finely diced
- 1/4 cup fresh cilantro finely chopped
- 1/2 cup mayonnaise
- 1/2 teaspoon chili powder
- kosher salt to taste
- black pepper to taste
- 6 slices whole grain bread
- 4 oz. grated Monterey jack cheese or cheddar, or any Mexican cheese blend
- chopped fresh cilantro and red onion, hot sauce for serving (optional)
- Preheat your oven to 425 degrees F and line a rimmed baking sheet with parchment paper or foil, for easier cleanup.
- Mix drained tuna, diced bell pepper, diced red onion, frozen corn (1/2 cup), diced jalapeño, fresh cilantro (1/4 cup), mayonnaise (1/2 cup), chili powder (1/2 teaspoon), kosher salt, and black pepper together in a medium bowl, breaking up the tuna into smaller pieces as you go using a fork.
- Place the bread slices on the prepared baking sheet. Top each evenly with the tuna mixture.
- Top each bread evenly with the grated cheese.
- Bake for 15 minutes, or until cheese is melted and tuna melts are hot.
- Serve garnished with chopped fresh cilantro, red onion, and/or hot sauce, if desired.
- Time saving tip: The tuna can be mixed up to a day in advance. I recommend draining any liquid that accumulates at the bottom after it sits for a while, so the tuna melts do not get soggy.
- While they won't be as crispy/toasted, these are great reheated for lunch throughout the week.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools: