Tuna is a great source of protein that’s quick and easy–totally manageable for a weekday lunch or a substantial afternoon snack. While regular tuna fish salad is tasty, adding cheese and some other surprise ingredients make it the perfect combination for a tasty melt! For yourself or your kids, lunch or dinner, it’s great to have a hot sandwich alternative to the standard room temperature one. Instead of something that’s loaded with sugar or other empty carbs, this sandwich will keep you going all afternoon and well into the evening. Who doesn’t love something that warms and fills you up?! Plus it’s so easy to make and it’s got some really good nutrients packed in .we know what we’re having for lunch, how about you?
- 3 (5 oz.) cans water-packed tuna
- 3 ciabatta rolls, cut in half
- 1 shallot, minced
- 12 slices sharp cheddar cheese
- 1/2 cup corn kernels, fresh or frozen and thawed
- 3 tablespoons mayonnaise or Greek yogurt
- 3 tablespoons parsley, roughly chopped
- nutmeg, optional
- Turn oven broiler on low, position oven rack in the top 1/3 of oven, and line a baking sheet with aluminum foil.
- Place ciabatta slices cut side up on baking sheet and place in oven. Bake bread for 2-3 minutes, or until crisped. Remove and set aside.
- Drain liquids from tuna cans and pour tuna into a large bowl.
- Add mayonnaise or yogurt to the bowl, along with chopped parsley, and mix everything together until blended completely.
- Mix in corn kernels and shallot until coated and integrated.
- Evenly divide tuna mixture and spread it out onto toasted ciabatta rolls and top each slice with 2 slices of cheddar cheese.
Optional: sprinkle each slice with a pinch of nutmeg.
- Return rolls to oven and cook for 4-5 minutes, or until cheese is melted and tuna heated through.
- Remove from oven and serve immediately.