Quick and Easy Grilled Taco Tuna Melt
Easy taco tuna melt recipe, made with a secret ingredient, melted cheese, avocado, and English muffins. Make it on the grill or over the campfire.
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Servings: 8
Calories: 397kcal
Ingredients
- 4 small red bell peppers chopped or minced
- 3 green onions chopped
- 20 ounces solid white albacore tuna
- 3/4 cup picante tomato cocktail
- 8 English muffins
- 1/2 cup Monterey Jack cheese* shredded
- 3 Roma tomatoes
- 2 avocados
Instructions
- Wash and chop the peppers and green onions.
- Combine the tuna fish, peppers, green onions, and tomato juice.
- Place the tuna mixture in a cast iron skillet over the fire, stirring as needed, until the mixture starts to bubble and sizzle and is heated through.
- To assemble the tuna melt, split the English muffins in half.
- Top the bottom half with a good sized helping of the tuna mixture.
- Sprinkle with shredded cheese. We love using Monterey Jack or extra sharp cheddar on our tuna melts.
- Grill both the tops and bottoms of the sandwiches on a griddle until the cheese is melted. Be careful not to let the muffins burn.**
- Add your favorite taco toppings, like tomatoes and avocado, and serve while warm.
Video
Notes
*You can use Monterey Jack or cheddar cheese. We also love using extra sharp cheddar.
**If cooking over a campfire, your fire should be down to coals, with a little bit of flame here and there. We use a tripod grill. You may need to adjust the height of the grill over the fire, so the pan doesn’t get so hot that it burns the sandwiches. Trapping the heat with either a lid or aluminum foil will allow the tops of the tuna melts to cook, also allowing the cheese to melt.
Nutrition
Serving: 1g | Calories: 397kcal | Carbohydrates: 39g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 41mg | Sodium: 775mg | Fiber: 7g | Sugar: 7g
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