Jalapeno Popper Tuna Melts

Tuna melts with a kick of roasted jalapeno plus extra cheese and a bit of bacon too.

I have never had a more delicious tuna melt in my life. I love roasted jalapenos and they are super easy to do and are a genius addition to tuna salad. I loved the tuna salad part of this recipe too. I think I'm going to be adding a little lemon juice to every tuna salad I make for the rest of my life. That zing of lemon is perfect. We also got to try muenster cheese for the first time and we all liked it. It's always fun to try something new and everyone likes it :)

What you need:

• 2 jalapeno peppers
• 2 cans (6.7 oz each) tuna in water, drained
  
• 3 Tbsp. mayonnaise or Greek yogurt
• 1 Tbsp. lemon juice
• 2 Tbsp. fresh chives, chopped
• 1 Tbsp. fresh parsley, chopped
• 1/4 tsp. black pepper
• Pinch of sea salt
• 4 slices sourdough bread
• Softened butter
  
• 2 to 4 Tbsp. cream cheese, softened
• 4 slices muenster cheese
• Slices of cooked bacon
  

Directions:

1. Place 2 jalapenos on a baking sheet and broil until blackened on each side (turn them while they roast).
2. After they are blackened, put into zipper bag and allow to steam for 20 minutes. Remove skin, seed, and dice.
3. In a bowl, combine tuna, mayo, lemon juice, chives, parsley, salt, and pepper.
4. Spread butter on one side of bread and toast in a skillet.
5. Prepare sandwiches by spreading 1 Tbsp. of cream cheese on each piece of bread, then top two of the slices with tuna mixture, roasted jalapeno, and 2 slices of cheese.
6. Place the two slices with the fixings onto a baking sheet and broil until cheese has melted. Top with bacon and other slice of bread with cream cheese on it.
   

Recipe slightly adapted from The Crumby Kitchen

I was skeptical about these Tuna Melt Quesadillas but they are nothing short of amazing. I've been wanting to try this Crispy Tuna Burger from Flavor Bender for forever. It looks like it would be insanely delicious.

Jalapeno Popper Tuna Melts

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 2 jalapeno peppers
• 2 cans (6.7 oz each) tuna in water, drained
• 3 Tbsp. mayonnaise or Greek yogurt
• 1 Tbsp. lemon juice
• 2 Tbsp. fresh chives, chopped
• 1 Tbsp. fresh parsley, chopped
• 1/4 tsp. black pepper
• Pinch of sea salt
• 4 slices sourdough bread
• Softened butter
• 2 to 4 Tbsp. cream cheese, softened
• 4 slices muenster cheese
• Slices of cooked bacon

Instructions

1. Place 2 jalapenos on a baking sheet and broil until blackened on each side (turn them while they roast).
2. After they are blackened, put into zipper bag and allow to steam for 20 minutes. Remove skin, seed, and dice.
3. In a bowl, combine tuna, mayo, lemon juice, chives, parsley, salt, and pepper.
4. Spread butter on one side of bread and toast in a skillet.
5. Prepare sandwiches by spreading 1 Tbsp. of cream cheese on each piece of bread, then top two of the slices with tuna mixture, roasted jalapeno, and 2 slices of cheese.
6. Place the two slices with the fixings onto a baking sheet and broil until cheese has melted. Top with bacon and other slice of bread with cream cheese on it.

Notes:

Recipe slightly adapted from The Crumby Kitchen

Created using The Recipes Generator