Tomato Avocado Tuna Melt

by Rebekahcooked up on February 3, 2013

I hope everyone had a fun time watching the game this weekend! Earlier in the day we went to yoga, took a nice walk in the neighborhood and then sat down for beer and football. So basically, I could not have felt more relaxed (though I am exhausted. I could totally go to bed as I write this – 8:22 p.m.).

I’m so glad we made it to yoga because yesterday we (along with Callie! Yay! <3) went to boot camp and basically got our butts kicked again, which resulted in massive soreness. Although – the first week we went, I was sore from Sunday to Thursday. Last week I was only sore for 2-3 days. So maybe this week it will be less? I’ll keep you posted.

Tomato Avocado Tuna Melt

When we get back from Boot Camp (our Saturday class), I have a deep, deep urge to eat a ton of junk food. I NEED fat and salt. Or at least I think I do. But coming back from yoga, I usually feel more like making something healthy. So hopefully this lunch can balance out all those mini Reese’s cups I ate yesterday along with an otherwise healthy lunch.

Avocados make so many savory foods even better. Thank goodness they are unassailably good for us! And the same goes for tuna – especially the canned kind, as it is not the types that are being overfished.

Here’s what you need:

  • 2 slices conventional sandwich bread or 3 slices of smaller artisanal bread
  • 1 can chunk white or light tuna
  • 2-3 tbsp. mayo, depending on how much you like with the tuna
  • 1/4 tsp. celery salt
  • A few slices of medium or sharp cheddar cheese
  • Half a large avocado, cubed
  • 1 medium very very ripe/sweet tomato
  • Freshly ground black pepper

Start by draining the tuna. Mix it with the mayo and celery salt using a fork.

Spread the tuna evenly on all of your bread pieces, and then lightly cover with cheddar cheese. Toast in a toaster oven or in a medium-heat regular oven until the cheese has just melted.

Top with cubed avocados, tomatoes and freshly ground black pepper. We served it with some oil and vinegar baked potato chips.

A note about tomatoes: This time of year, unless you live in Mexico, the tomatoes at the grocery store will be utter crap. The biggest reason they are utter crap is because they are not yet ripe – when tomatoes are shipped long distances, a chemical is used to change their color red and artificially ripen them. This may work on the outside but you can sure taste the difference on the inside. And it is gross.

I can’t handle not having tomatoes for 6-7 months of the year, so what I do is buy them before I need them and just wait. Tomatoes should be stored at room temperature, by the way. The fridge kills their flavor. Eventually, the tomatoes will ripen and soften. You can tell that they are good to eat because they should be pretty soft – not mushy, but when you buy tomatoes at the grocery store they could be mistaken for baseballs. There is definitely a happy medium. I’ve had pretty good success with this method – just keep an eye on them and give them a squeeze every day to check their progress – you’ll know how long you have to use them.

More like this: | | | | | | | | | |

1 Comment

  1. artisanal bread! lololol!

    Comment by callie — February 3, 2013 at 9:06 pm

Sorry, the comment form is closed at this time.

Other dinner recipes to try:

Grilled Succotash with Pesto

I'm not quite ready for summer to end!

Summer Fruit Quinoa Salad

Can you tell that summer is my FAVORITE?

Blueberry, Bacon, Avocado and Roast Chicken Salad

Possibly the most satisfying power salad I've ever created.