Tuna Melt on Cornbread

Name: Tuna Melt on Cornbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 2 cans (6 ounces each) light water-packed tuna, drained and flaked; 1/3 cup mayonnaise; 1/3 cup chopped celery; 2 tablespoons finely chopped onion; 1 hard-boiled large egg, chopped; 1 teaspoon dill weed; 1/4 teaspoon salt; 1/8 teaspoon pepper; 6 slices cheddar cheese; 1 medium tomato, sliced; 1 medium ripe avocado, peeled and sliced

Try a new taste for an open-faced tuna melt-serve it on cornbread! Our Test Kitchen developed this treat that would be great for a quick lunch.

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (6 ounces each) light water-packed tuna, drained and flaked
1/3 cup mayonnaise
1/3 cup chopped celery
2 tablespoons finely chopped onion
1 hard-boiled large egg, chopped
1 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices cheddar cheese
1 medium tomato, sliced
1 medium ripe avocado, peeled and sliced

Directions

Prepare and bake cornbread according to package directions, using a greased 8-in. square baking pan. Cool on a wire rack.
In a small bowl, combine the tuna, mayonnaise, celery, onion, egg, dill, salt and pepper. Cut cornbread into six pieces; place on an ungreased baking sheet. Top each with 1/4 cup tuna mixture and a slice of cheese.
Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Top with tomato and avocado.

Originally published as Tuna Melt on Corn Bread in Simple & Delicious March/April 2007