This Tuna Avocado Melt is one easy breezy breakfast. Simple, budget friendly breakfast that you can make any day of the week. So stuck-up on some canned Tuna because this is going to be your next favorite breakfast item.
There are times for elaborate and complex recipes, and there also time for simple and easy recipe and that time is NOW. We all need simple recipe from time to time, or all the time if possible. Canned tuna is one pantry item that I always make sure I have on hand. It is very versatile and can be used in countless ways. From simple breakfast recipe like this one, to one pot tuna casserole or quick and easy omelette. I had been making this quite a lot so I thought I’d share it with you.
This recipe requires 1 additional step as compared to usual Avocado Tuna melt recipes that I saw online. Most recipes used the tuna straight from the can. In this recipe, I decided to sauté the tuna to give it better taste and flavor. I’ve tried both method and this one so far came out to be the better method. It does require cooking the tuna, but that extra step is absolutely worth it. Cooking the tuna with the herbs and spices provides a punch of flavor. So do yourself a favor and cook the tuna. Using it straight from the can is faster that is undeniable, but it doesn’t have as much taste and flavor as when you cook it.
The tuna is the main ingredient. I added chopped celery, cilantro and green onion for additional onion and texture. If you are not a fan of Cilantro, feel free to replace it or omit it. These are optional, you can stick to the basic tuna, onion and garlic. I used salt and peppers to flavor the tuna, you can also use other spices of your choice.
I like my tuna chunky, so I left chunky pieces but if you prefer the smoother texture, simply mash the tuna.
Instead of regular mayonnaise, I used cream cheese for a creamier and cheesier taste. I also added grated mozzarella cheese so we get a real tuna melt. If you do not have it, you can skip it.
For the cheese topping, I opted for fresh mozzarella cheese. You can use any melting cheese. I like the fresh mozzarella because it produces better melting top which is the whole idea on Tuna melt.
For the bread, I used whole wheat loaf bread but my first recommendation is to use an artisan, sourdough, baguette bread, or English muffin bread will be nice too. Unfortunately, I do not have these on hand and did not feel like going out to buy. That’s the beauty of this Tuna Melt recipe, it is quite flexible and easy. If you have a can of tuna, bread and cheese, then you are good to go. Don’t forget to season generously for a flavorful toast.
Tuna in Oil or Tuna in Water
Either works in this recipe. If you are using Tuna in water, make sure to drain it well. I often drain my tuna and leave it draining in the refrigerator overnight. This works for me since I often make this the following day for breakfasts or snack. If you are using Tuna in oil, drain the oil and set aside. You can use the oil for drizzling on the sliced Avocado after slicing it and on top before serving it. You can also use it for cooking, it has a lot of tuna flavor in it so do not throw it away.
You have 3 options on how you can finish this:
- Bake it at 350F for 15 minutes or until the cheese is melted
- On pan cooked in stove top. Cover the pan to help the cheese melt faster. If doing the stove top, use a thin slices of cheese or grate the cheese for easier melting. Cover the pan until the cheese is melted. The downside of this is that the longer you have the pan cover, it could make the bread a bit soft from the steam trapped inside. So it is important to use thin slice of cheese so that it melts fast.
- Using oven toaster, set to broil if you have that setting.
Any of these methods will work, choose what suits you. For this, I used the oven. So let me show you how I made this. Watch the video.
- 1 tablespoon Olive Oil
- 1 canned Tuna
- 1/3 cup Red Onion – chopped
- 2 cloves Garlic – minced
- 1/4 teaspoon Black Pepper
- 2/3 teaspoon Salt
- 1/4 teaspoon Chili Flakes
- 3 tablespoon Cream Cheese
- 1 stick Celery
- 1/4 cup Cilantro – chopped
- 1 stick Green Onion
- 1/4 cup grated Mozzarella Cheese
- 1/2 large Avocado – thinly sliced
- 1 Large Tomato – thinly sliced
- Drain the tuna to remove excess water or oil. Set aside
- In a heated pan, add oil, chopped onion and minced garlic. Saute until the onion is translucent. Season with black pepper, red chili flakes and salt. You can also use other spices to season the tuna. Paprika and Cayenne pepper could replace red chili flakes. Add the tuna and cook for 2 minutes, or more if you like it toasted. You can shred the tuna to small pieces, or have big chunks like what I did here.
- Remove from the heat and transfer in a bowl. Let cool slightly before adding the rest of the ingredients. Add cream cheese (or mayonnaise, plain greek yogurt), shredded mozzarella or cheddar cheese, chopped green onion, celery stick and fresh cilantro. Mix until combined. Taste and adjust seasoning as desired.
- Arrange the bread on a baking tray. This tuna spread can make 3 – 4 open face sandwich. Lightly toast the bread before using. This is to avoid getting the bread soggy from the moisture of the tuna and tomato.
- Arrange slices of Avocado on top of each bread. You can also cube the Avocado or mash the Avocado. Add the tuna mixture on top, followed by cheese. Season with black pepper (or other seasoning of your choice). Add sliced tomato and season with salt and dried Basil. Add more cheese as the final layer. I used fresh mozzarella, you can also use Kraft singles or any melting cheese.
- Bake at 350F for 15 minutes or until the cheese is melted and bubbly. Alternatively, you can also use the broil setting (on low) but be careful and keep an eye on it.
Serves 2 – 4
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Categories: Cooking, Recipe, Salad, Video, Video Recipes
This is gorgeous!