Sometimes I make a tuna melt out of this sandwich and serve warm. The tuna salad spread is also yummy as a dip. —Kimberly Stewart, Omaha, Nebraska
Ingredients
- 6 cans (5 ounces each) white water-packed tuna, drained and flaked
- 1 large red onion, chopped
- 2 medium tomatoes, chopped
- 2/3 cup reduced-fat mayonnaise
- 2 jalapeno peppers, seeded and finely chopped
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 1 teaspoon seafood seasoning
- 1 teaspoon coarsely ground pepper
- 2 loaves (14 ounces each) ciabatta bread, split
- 3/4 pound sliced pepper Jack cheese
- 12 lettuce leaves
Directions
- In a large bowl, combine the first nine ingredients; spread over bread bottoms. Layer with cheese and lettuce. Replace bread tops. Cut each loaf into six slices.
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Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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