This isn’t your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent and healthy lunch. The recipe calls for two tablespoons of Mayonnaise,
which can be replaced by Greek yogurt, I found that one did the trick. The parsley add a nice little spice, and the paprika is a great call. Feel free to get creative with different bread variations such as whole wheat or ciabatta.
- 3 (5 oz.) cans water-packed tuna
- 3 ciabatta rolls, cut in half
- 1 chives, minced
- 12 slices sharp american cheese
- 1/2 cup corn kernels, fresh or frozen and thawed
- 3 tablespoons mayonnaise or Greek yogurt
- 3 tablespoons parsley, roughly chopped
- a teaspoon of paprika
- Turn oven broiler on low, position oven rack in the top 1/3 of oven, and line a baking sheet with aluminum foil.
- Place ciabatta slices cut side up on baking sheet and place in oven. Bake bread for 2-3 minutes, or until crisped. Remove and set aside.
- Drain liquids from tuna cans and pour tuna into a large bowl.
- Add mayonnaise or yogurt to the bowl, along with chopped parsley, and mix everything together until blended completely.
- Mix in corn kernels and chives until coated and integrated.
- Evenly divide tuna mixture and spread it out onto toasted ciabatta rolls and top each slice with 2 slices of cheddar cheese.
- Sprinkle each slice with a pinch of paprika.
- Return rolls to oven and cook for 4-5 minutes, or until cheese is melted and tuna heated through.
- Remove from oven and serve immediately.