I had a hankering for an avocado tuna melt today, but since I'm trying to avoid bread, I wondered if a corn tortilla would work. It certainly did, and exceeded my expectations for flavor and enjoyment. It also took a decent chunk of calories out of a meal already fairly well laden with them , at just 40 calories for the corn tortilla compared to 180 for two slices of regular bread. And using the corn tortilla also cut down on the amount of tuna and avocado I could use, so that worked in my caloric favor, too!
Step 1: Ingredients
For this recipe, you'll need:
- 1 corn tortilla
- tuna (your choice - yellow or albacore)
- mayonnaise or your preferred prep method
- 1 slice of white cheese - provolone, Swiss, havarti, etc
Step 2: Prepare Tuna
I like my tune mixed with a little mayo, and my new favorite, a dash of Boar's Head Chipotle Mayo. Yum!
Step 3: Heat Tortilla
I cover tortillas in a damp paper towel and microwave for about 10 seconds before I start loading the filling. You can also heat in the pan, but I think the moisture from the microwave method makes for a more cooperative tortilla.
Step 4: Build Tuna Melt
While the tortilla is still warm, start with a slice of cheese - provolone in this case - then a couple of tablespoons of prepared tuna and finally some avocado. I kinda overdid it on the avocado here - but I really like avocado!
Step 5: Grill Your Tuna Melt
Fold your tortilla in half and grill on low heat in a lightly greased pan. You can see I overstuffed mine a bit, and the avocado kept trying to escape, but honestly - it's avocado!
Step 6: Grill Until Lightly Browned
I grill mine about 5 minutes on each side, or until lightly crisp to the touch and golden brown.
Step 7: Serve and Enjoy!
This made such a great lunch! You can optionally throw in a little hot sauce, too. And you can also use one of the larger gluten free wraps that are now available, as well.