Okay, so, I will be the first to admit that the thought of a tuna fish sandwich for dinner doesn't exactly get me really excited. But that was before this recipe took canned tuna to a whole new level. I never would have thought of doing this to canned tuna. There is so much going on in this sandwich and it just works. It's creamy and spicy and cheesy....just awesome. I served it on top of some fresh-made pita bread, which just made this sandwich that much better. If you are searching for a way to spice up your canned tuna, look no further, you are here.
Southwestern Tuna Melt
Adapted from: Bitcin' Camero
For the mayo:
3 tbsp. mayonnaise
1 roasted poblano pepper*
For the sandwich:
2 whole wheat pitas
1 6 oz. can of white albacore tuna, drained
1/2 a 15 oz. can of black beans
1 tbsp. sliced pickled jalapenos (or fresh if you’ve got them)
1/2 tsp. salt
1/3 cup shredded Cheddar cheese
1 tomato, sliced
1 small avocado, mashed
1. Begin by making the mayo. Place the poblano pepper and the mayonnaise in a small blender or food processor and blend until smooth.
2. Combine the tuna, poblano mayo, black beans, jalapenos and salt in a bowl until evenly combined. Cut along the seem of the pita bread so that you’re left with a top and bottom (instead of a pocket). Place the bottom halves on a cookie sheet, then top them with the tomato slices and tuna. Place the pita tops on the cookie sheet alongside the sandwich bottoms.
3. Sprinkle the cheese over the tuna and place under the broiler for 5 minutes, or until the cheese is melted and browned and the pita tops are toasted but not burned. Watch them while theyre under the broiler to make sure nothing burns.
4. Remove from the oven, and spread a generous portion of mashed avocado on the top bun. Place the two halves together and serve with tortilla chips.
Makes 2 dinner-sized sandwiches.
*To roast a poblano, simply place it on the top-most rack in your oven under a pre-heated broiler. Use tongs to rotate the pepper often, about every minute or so. It’s done when the skin is blistered and charred all around, about 8 minutes. Remove with tongs to a paper bag. Seal the paper bag and wait 5 – 10 minutes, then peel the charred skin off and remove the stems and seeds.