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Mexican Tuna Melt

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Mexican Tuna Melt
  • Prep 10 min
  • Total 20 min
  • Ingredients 9
  • Servings 4
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I grew up with a family who observed Lent with many meatless dishes. My mother always made great food and Lenten season was my favorite. Seafood, grains and lots of vegetables stood out at our dinner table. Now that I get to cook for my family, it's no different. A Mexican tuna melt is always part of my Lent menu because it's inexpensive, delicious and very quick to prepare. Don't overthink your Lent menu this year: simplify it with easy recipes such as this one. You don’t even need silverware!

Ingredients

  • 2 5-oz tuna cans
  • 2 tablespoons cilantro, chopped
  • 1 tomato, chopped
  • 1/4 cup onion, chopped
  • 1 serrano chile, chopped
  • Splash of lime juice
  • Salt, to taste
  • 2 bolillo (bread rolls)
  • 4 slices Monterrey jack, Oaxaca, or Asadero cheese

Directions

  • 1
    In a medium mixing bowl, place tuna, cilantro, tomato, onion and Serrano chile. Add lime juice and salt. Mix well with a fork or spatula.
  • 2
    Cut bolillos in half, lengthwise. Place tuna mixture on a slice of bread and top with cheese.
  • 3
    Place in an oven toaster for approximately 2 minutes. Serve immediately.

Expert Tips

  • tip 1
    You can top with hot sauce, homemade salsa, or pico de gallo.
  • tip 2
    Eliminate Serrano chiles for a kid-friendly option.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I grew up with a family who observed Lent with many meatless dishes. My mother always made great food and Lenten season was my favorite. Seafood, grains and lots of vegetables stood out at our dinner table. Now that I get to cook for my family, it's no different. A Mexican tuna melt is always part of my Lent menu because it's inexpensive, delicious and very quick to prepare. Don't overthink your Lent menu this year: simplify it with easy recipes such as this one. You don’t even need silverware!
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