How to Make Tuna Melt

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.

Tuna Melts

Serves 6

Ingredients

• 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

Directions

1. Turn oven broiler on low, position oven rack in the top 1/3 of oven, and line a baking sheet with aluminum foil.
2. 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.
3. Drain liquids from tuna cans and pour tuna into a large bowl.
4. Add mayonnaise or yogurt to the bowl, along with chopped parsley, and mix everything together until blended completely.
5. Mix in corn kernels and chives until coated and integrated.
6. Evenly divide tuna mixture and spread it out onto toasted ciabatta rolls and top each slice with 2 slices of cheddar cheese.
7. Sprinkle each slice with a pinch of paprika.
8. Return rolls to oven and cook for 4-5 minutes, or until cheese is melted and tuna heated through.
9. Remove from oven and serve immediately.