Avocado Tuna Tarragon Melts
- Summer
- Dinner
- Lunch
10
Minutes
8
Ingredients
4
Servings
Step 1
Rinse avocados. Cut in half. Spoon out pit. Peel avocados and cut into chunks. In medium bowl combine avocados, tuna, sour cream, celery, vinegar and tarragon.
Step 2
Spread ¼ of the avocado mixture on half the bread slices. Top each with a slice of cheese and close with remaining bread slice. Grill in sandwich or countertop grill or in electric skillet sprayed with pan coating or in skillet sprayed with pan coating over medium high heat until browned on both sides, about 3 minutes per side for electric or stove top skillet.
Ingredients
- 2 Hass Avocados from Chile
- 2 cans (5 ounces each) tuna, drained and flaked
- ½ cup nonfat sour cream
- ½ cup finely chopped celery
- 1 tablespoon white wine, tarragon or cider vinegar
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves, crushed
- 4 slices Havarti, Muenster or part skim Mozzarella cheese
- 8 slices whole grain bread
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