Tex Mex Tuna Melts are such a fun twist on a classic! Corn, bell peppers, jalapeño, cilantro, and onion are mixed in tuna, spread on bread, and topped with Mexican cheese, then baked until melty. Such an easy weeknight dinner recipe!
4oz.grated Monterey jack cheeseor cheddar, or any Mexican cheese blend
chopped fresh cilantro and red onion, hot saucefor serving (optional)
Instructions
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.
Notes
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.