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Tuna Melt on Cornbread

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 2 cans (5 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. cast-iron skillet. Cool on a wire rack.
  • In a small bowl, combine the tuna, mayonnaise, celery, onion, egg, dill, salt and pepper. Cut cornbread into 6 pieces; top each with 1/4 cup tuna mixture and a slice of cheese.
  • Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Top with tomato and avocado.
Nutrition Facts
1 piece: 484 calories, 29g fat (9g saturated fat), 116mg cholesterol, 844mg sodium, 33g carbohydrate (10g sugars, 5g fiber), 24g protein.

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  • Stephanie Zelaya
    Sep 1, 2009

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