Tuna Melt on Cornbread
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Try our rendition of an open-faced tuna melt. Serve it on cornbread for a quick lunch or dinner. —Taste of Home Test Kitchen
Ingredients
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1 package (8-1/2 ounces) cornbread/muffin mix
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2 cans (5 ounces each) light water-packed tuna, drained and flaked
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1/3 cup mayonnaise
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1/3 cup chopped celery
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2 tablespoons finely chopped onion
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1 hard-boiled large egg, chopped
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1 teaspoon dill weed
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1/4 teaspoon salt
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1/8 teaspoon pepper
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6 slices cheddar cheese
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1 medium tomato, sliced
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1 medium ripe avocado, peeled and sliced
Directions
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1.
Prepare and bake cornbread according to package directions, using a greased 8-in. cast-iron skillet. Cool on a wire rack.
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2.
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.
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3.
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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