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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


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5 from 2 reviews

  • Total Time: 17 minutes
  • Yield: 4 sandwiches 1x

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