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Cilantro Tuna Melts

(3)
  3 reviews
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings
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Turn ordinary tuna into extraordinary tuna sandwiches with new flavors and a crusty French loaf bread twist.

Bake-Off® Contest 46, 2013
Peggy Burns
Seattle, Washington

Ingredients

1
can Pillsbury™ refrigerated crusty French loaf
2
cans (5 oz each) solid white tuna in water, drained, flaked
1/3
cup mayonnaise
1/3
cup seeded, finely chopped jalapeño chiles (about 2 chiles)
1
cup fresh cilantro, chopped
4
oz sliced Cheddar cheese
1
to 2 tablespoons Crisco® Pure Olive Oil

Steps

  • 1 Heat oven to 350°F. Place oven rack in upper third of oven. Carefully unroll loaf of dough on ungreased large cookie sheet. Press dough into 13x10-inch rectangle. Bake 10 minutes.
  • 2 Meanwhile, in medium bowl, mix tuna, mayonnaise, chiles and cilantro.
  • 3 Remove bread from oven. Place cheese slices on one half of the bread; bake 2 minutes longer or until cheese starts to melt. Remove from oven. Cut into 8 pieces, 4 with cheese and 4 plain. Spread tuna mixture on 4 plain pieces of bread. Top with remaining pieces, cheese side down.
  • 4 Heat 12-inch nonstick skillet over medium heat. Brush one side of each sandwich with oil. Place 2 sandwiches in skillet, oil side down; cook 1 to 2 minutes. Brush tops of sandwiches with oil; turn. Cook 1 to 2 minutes or until golden brown. Repeat with remaining two sandwiches and oil. Cut sandwiches diagonally. Garnish with additional cilantro, if desired.
  • 1 Heat oven to 350°F. Place oven rack in upper third of oven. Carefully unroll loaf of dough on ungreased large cookie sheet. Press dough into 13x10-inch rectangle. Bake 10 minutes.
  • 2 Meanwhile, in medium bowl, mix tuna, mayonnaise, chiles and cilantro.
  • 3 Remove bread from oven. Place cheese slices on one half of the bread; bake 2 minutes longer or until cheese starts to melt. Remove from oven. Cut into 8 pieces, 4 with cheese and 4 plain. Spread tuna mixture on 4 plain pieces of bread. Top with remaining pieces, cheese side down.
  • 4 Heat 12-inch nonstick skillet over medium heat. Brush one side of each sandwich with oil. Place 2 sandwiches in skillet, oil side down; cook 1 to 2 minutes. Brush tops of sandwiches with oil; turn. Cook 1 to 2 minutes or until golden brown. Repeat with remaining two sandwiches and oil. Cut sandwiches diagonally. Garnish with additional cilantro, if desired.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
930mg
930%;
Total Carbohydrate
38g
38%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
15%;
Calcium
15%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
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