Tuna and Potato Galette
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Spicy Tuna Melt
Serves2
Prep Time5 min
cook Time
20 min
Time to Table25 min
Want fast? Want tasty? Want cheesy, melty, gooey cheesy tuna goodness that makes your taste buds tingle with blissful satisfaction? Then feast your eyes on our lip-smacking Spicy Tuna Melt, all layered to mouthwatering perfection on toasted, unapologetically buttered sourdough bread. Satisfaction guaranteed. Ooze patterns may vary.
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USED IN THIS RECIPE
Ingredients
1 can (170 g) CLOVER LEAF® Solid White Albacore Tuna in Water, drained
2 tbsp Olive oil
2 Onions, White, medium, sliced
2 tbsp Mayonnaise, reduced fat
2 tbsp Chives, chopped
Pepper to taste
4 slices Sourdough bread
4 tsp (19g) Butter, light & unsalted or substitute
4 slices Cheddar cheese
1 Jalapeño pepper, sliced
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In a large pan on medium heat, add olive oil. Cook sliced onions for 5 minutes, until it starts to soften. Reduce heat to medium-low, stirring from time to time (10-15 min) until caramelized, dark and soft. Set aside.
- In a bowl, mix tuna, mayonnaise, chives, salt and pepper. Set aside.
- Butter each slice of sourdough liberally and grill. Once toasted, flip and add a slice of cheese to bread to melt. Repeat for each slice of bread.
- To assemble the sandwiches, place the tuna on a bottom slice of cheesy bread. Layer with onions, then jalapeño. Top with another cheesy toasted bread, cheese side down. Caution: Ooze patterns vary.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 480 | |
| Fat | 27 g | 36% |
| Saturated Fats | 8 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 40% | |
| Omega-6 Polyunsaturated Fatty Acid | 4 g | |
| Omega-3 Polyunsaturated Fatty Acid | 0.7 g | |
| Monounsaturated Fatty Acids | 13 g | |
| Carbohydrate | 49 g | |
| Fibre | 4 g | 14% |
| Sugars | 9 g | 9% |
| Protein | 27 g | |
| Cholesterol | 45 mg | |
| Sodium | 770 mg | 33% |
| Potassium | 400 mg | 9% |
| Calcium | 125 mg | 10% |
| Iron | 3.5 mg | 19% |
