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You are here: Home / Budget Friendly / Southwest Tuna Melt with Roasted Corn Poblano Salsa

Southwest Tuna Melt with Roasted Corn Poblano Salsa

By Chris Cockren 16 Comments

I’m creating a recipe using Wild Selections® as part of a sponsored series with Socialstars. All content and opinions, as well as the recipe herein, are my own. #wildcanfan

Southwest Tuna Melt with Roasted Corn Poblano Salsa, Avocado, and Bacon | sharedappetite.com #wildcanfanIt’s time that the classic tuna fish sandwich got an upgrade… Southwest Tuna Melt with Roasted Corn Poblano Salsa, Bacon, and Avocado!

The only exposure I had to seafood growing up were tuna fish sandwiches.   My dad was is the pickiest of eaters.  He didn’t even eat pizza before meeting my mom (being the amazing mother she is, she correctly refused to be in a relationship with anyone that didn’t at least eat pizza).  Fish?  No freaking way did he go near the stuff.  So my mom never cooked it… but she did get her fix on weekends by whipping up canned tuna fish sandwiches for herself, my brother, and I.

And now, I wanted to combine that classic sandwich of my childhood with the bold southwest flavors I’m obsessed with.  Because really, southwest flavors give anything an instant upgrade.  Boom… Southwest Tuna Melt with Roasted Corn Poblano Salsa, Bacon, and Avocado.

Southwest Tuna Melt with Roasted Corn Poblano Salsa, Avocado, and Bacon | sharedappetite.com #wildcanfan

Southwest Tuna Melt with Roasted Corn Poblano Salsa, Avocado, and Bacon | sharedappetite.com #wildcanfanOh yea, and I served it up on cornbread.  That’s just how I roll.  You can, of course, feel free to use any of the usual tuna melt bread suspects when constructing your sandwich masterpiece.  Bagels are always a great choice in my mind… they are sturdy and freaking delicious.  Especially NY bagels 🙂

I chose to go all fancy with these and serve them open-faced.  I even broke out a fork and knife… but in all honesty that’s just because Asheley was home and she would have probably yelled at me for shoveling this in my face with my bare hands.

Southwest Tuna Melt with Roasted Corn Poblano Salsa, Avocado, and Bacon | sharedappetite.com #wildcanfanMy sandwich isn’t the only thing that got a serious upgrade with this Southwest Tuna Melt…

I’m super pumped about this Wild Selections®  Solid White Albacore Tuna in Water.  It’s the first complete line of canned seafood that’s certified sustainable and Non-GMO Project verified.  And extra bonus?  13¢ from the sale of each can of Wild Selections® supports World Wildlife Fund conservation efforts.  This is wild caught canned tuna that I can feel good about serving my family.

Southwest Tuna Melt with Roasted Corn Poblano Salsa, Avocado, and Bacon | sharedappetite.com #wildcanfan

Print
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Southwest Tuna Melt with Roasted Corn Poblano Salsa, Avocado, and Bacon | sharedappetite.com #wildcanfan

Southwest Tuna Melt with Roasted Corn Poblano Salsa


★★★★★

5 from 2 reviews

  • Total Time: 17 minutes
  • Yield: 4 sandwiches 1x
Print Recipe
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Ingredients

Scale
  • 2 (5-ounce) cans WIld Selections® Solid White Albacore Tuna in Water, drained
  • 4 tablespoons mayonnaise
  • 2 tablespoons canned green chiles, finely chopped
  • Squeeze of lime juice
  • Kosher salt
  • Freshly ground black pepper
  • Cornbread, or other bread/bagels
  • 4 strips bacon, cooked and chopped
  • 1 avocado, diced
  • Roasted Corn Poblano Salsa (recipe below)
  • 1 1/2 cups shredded pepperjack cheese

for the Roasted Corn Poblano Salsa

  • 3/4 cup frozen corn, thawed
  • 1 large poblano chile (or 2 small), roasted and chopped
  • 1/4 cup finely chopped red onion
  • 1/2 tomato, chopped
  • 1/2 lime, juiced
  • Kosher salt

Instructions

  1. Toast cornbread (slice in half lengthwise first, if thick), bread, or bagel.
  2. In a small mixing bowl, mash tuna slightly with a fork. Stir in mayonnaise, canned green chiles, and a squeeze of lime juice. Season generously with Kosher salt and freshly ground black pepper.
  3. Top slices of cornbread, bread, or bagel with tuna salad, chopped bacon, avocado, and roasted corn poblano salsa. Sprinkle generously with pepperjack cheese.
  4. Place on an aluminum foil lined baking sheet and broil until cheese is bubbly and fully melted. Devour immediately.

for the Roasted Corn Poblano Salsa

  1. Combine corn, roasted poblano, red onion, tomato, and lime juice in a small mixing bowl. Season with Kosher salt. Leftover salsa can be refrigerated and enjoyed with tortilla chips for a killer snack.
  • Prep Time: 15 mins
  • Cook Time: 2 mins

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

Southwest Tuna Melt with Roasted Corn Poblano Salsa, Avocado, and Bacon | sharedappetite.com #wildcanfanYou can follow Wild Selections® on Facebook and Twitter.

Filed Under: Budget Friendly, Mexican, Recipes, Seafood, sponsored Tagged With: southwest tuna melt

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Reader Interactions

Comments

  1. CakePants

    April 13, 2015 at 4:21 pm

    Tuna melts are one of my favorite comfort foods – and with a southwestern twist?! Can’t say no to that! I’m looking forward to making these very soon 🙂 But seriously, he didn’t used to eat pizza?!

    Reply
  2. Christine

    April 13, 2015 at 4:23 pm

    I LOVE how amazing this looks!!! I was a total tuna sammy kid myself, so I’m really loving both the nostalgia and grown-up vibes of this dish. And while I love the cornbread spin, I am totally making this on a bagel (whole wheat everything, if you’re curious lol) – pinned!

    Reply
  3. Nicole ~ Cooking for Keeps

    April 13, 2015 at 4:53 pm

    I love a good old fashioned tuna melt, but an updated, modern tuna melt? THAT I like even better!

    Reply
  4. Sam

    April 13, 2015 at 9:46 pm

    You know, I’m typically not a fan of tuna but this sounds amazing. I love that you did it on cornbread, too! Yum!

    ★★★★★

    Reply
  5. David

    April 14, 2015 at 8:27 am

    I’ve actually been craving tuna fish sandwiches lately. Odd craving I know…but it’s the truth. Then I opened my email to find this bad boy staring back at me this morning. I love the southwestern twist here. And the corn bread base? Now that’s Wolfpack quality right there! Save me one? #WolfpackEats

    Reply
  6. Melanie

    April 14, 2015 at 9:01 am

    I adore tuna melts! But I’ve never tried with a southwest flair. Looks like a must try!

    Have a great Tuesday Chris!

    Reply
  7. Jen at Baked by an Introvert

    April 14, 2015 at 10:57 am

    I have to try these tuna melts! The roasted pablano salsa sounds fantastic!

    Reply
  8. Allie | BakingAMoment

    April 14, 2015 at 9:06 pm

    Chris, you are just SO incredibly creative! This sandwich is genius. I’m a tuna lover from way back but I would have never thought to do something this awesome with it. Amazing!

    Reply
  9. Izzy

    April 14, 2015 at 10:42 pm

    What?! Not even pizza? I thought even the pickiest eaters loved pizza, haha! Tuna was basically the only seafood I ate growing up and I still love it. These tuna melts look delicious and I love the roasted corn salsa on top 🙂

    Reply
  10. Jamie

    April 15, 2015 at 12:06 pm

    Yum! I am 7 1/2 months pregnant and for some reason have really been enjoying tuna once a week…when I normally ate it like 2 times a year! I am putting this recipe on our menu for next week! Just found your site and so many things look tasty, can’t wait to try them!

    Reply
  11. Rachel

    April 15, 2015 at 12:56 pm

    This looks so good, Chris! I’m loving that corn poblano salsa…I would put it on everything!

    Reply
  12. Alice

    April 15, 2015 at 1:31 pm

    Chris, this tuna sandwich looks amazing!!!! I actually love tuna. . and putting this on cornbread is brilliant. . love that Roasted Corn Poblano Salsa too!!! delicious!!!!

    Reply
  13. Kelly

    April 15, 2015 at 2:34 pm

    My dad was the same way about pizza but he did love seafood! Tuna sandwiches were always one of my favorites too but they never looked this awesome! Love these amazing tuna melts!

    Reply
  14. Judit + Corina

    April 15, 2015 at 6:10 pm

    Chris, we never ever, EVER had a tuna melt that looked this GOOD! The roasted poblano salsa and the avocado on top looks amazing!

    ★★★★★

    Reply
  15. Lindsey

    April 20, 2015 at 10:08 pm

    Wait just one hot minute! You put a tuna fish sandwich on cornbread….you are officially my hero. I LOVE cornbread and this is such a fun twist on a childhood classic. Your mom sounds lovely! I would have been like, “oh you don’t want to eat fish like 99% of the world’s population? tough.” 🙂

    Reply
  16. underbar

    May 19, 2015 at 6:29 pm

    Hello mates, its impressive piece of writing concerning cultureand completely defined, keep it up
    all the time.

    Reply

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