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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Try a new taste for an open-faced tuna melt-serve it on corn bread! Our Test Kitchen developed this treat which would be great for a quick lunch. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
2 cans (6 ounces each) light water-packed tuna, drained and flaked |
1/3 cup mayonnaise |
1/3 cup chopped celery |
2 tablespoons finely chopped onion |
1 hard-cooked egg, chopped |
1 teaspoon dill weed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
6 slices cheddar cheese |
1 medium tomato, sliced |
1 medium ripe avocado, peeled and sliced |
Directions:
1. Prepare and bake corn bread according to package directions, using a greased 8-in. square baking pan. Cool on a wire rack.
2. In a small bowl, combine the tuna, mayonnaise, celery, onion, egg, dill, salt and pepper. Cut corn bread into six pieces; place on an ungreased baking sheet. Top each with 1/4 cup tuna mixture and a slice of cheese.
3. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Top with tomato and avocado. Yield: 6 servings.
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