Two Cheese Tuna Mexi- Melts
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 cup mayonnaise
- 1/2 tsp salt
- 1/2 cup monterey jack cheese
- 1/4 cup chopped green onion
- 1/2 340g/12oz bag broccoli coleslaw (see notes fo
- 1/2 cup sharp/old cheddar cheese (light or regular)
- 1 170g can tuna
- 1/2 tsp crushed or pureed garlic
- 1/2 tsp agave syrup
- 2 tbsp fresh lime juice (can substitute concentrated)
- 1 tbsp fresh cilantro (finely chopped)
- 1 tbsp jalapenos (i use tamed jalapenos chopped)
- 3 taco shells (crushed)
- 1/3 cup canned sliced black olives
- 4 tbsp salsa
- 4 pieces of rye bread
- Carbohydrate 2.82787583413904 g
- Cholesterol 19.9350000044381 mg
- Fat 9.96394667083596 g
- Fiber 0.521708336717262 g
- Protein 4.4875458334007 g
- Saturated Fat 3.90173166730068 g
- Serving Size 1 1 serving (54g)
- Sodium 304.31533343416 mg
- Sugar 2.30616749742178 g
- Trans Fat 4.44426667020194 g
- Calories 118 calories
Preheat oven to 350 degrees F. Spray 9X13 cookie sheet with non-stick cooking spray In a small bowl, mix garlic, lime juice,mayo and agave together with a whisk. Mix tuna, broccoli slaw, green onion, jalapenos, cilantro, black olives and salt together in a large, separate bowl. Pour mayonnaise mixture over broccoli coleslaw/tuna mixture and mix well. Toast bread (to prevent sogginess) Top toast with about 1/3 - 1/2 cup broccoli/tuna mixture (however much you can fit on) Soften taco shells in microwave for 20 seconds then crush. Spread crushed shells over tuna melts, dividing shells between all 4 melts Spread 1 tbsp of salsa on each melt over crushed taco shells. Top with both cheeses, dividing between all 4 melts, Melt in oven for 8 minutes, then turn up to broil for about 2 minutes or until cheese is bubbly and starting to brown. Top with additional salsa and sour cream as garnish, if desired.
