Popular
Latest From the Show
How To Make Mexican Tuna Melts With Canned Tuna by Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rach uses canned tuna (pantry staple alert!) and homemade guacamole to make her easy open-faced Mexican-style tuna melts.
For more of Rach's easy recipes ideas for canned tuna, check out her French Tuna Sandwiches and Sicilian Tuna Pasta.
Ingredients
- ¼ cup finely chopped or grated red onion
- 1 small jalapeño pepper, seeded and finely chopped
- 1 clove garlic , finely grated or pasted
- One small handful cilantro leaves , chopped (optional)
- A few dashes hot sauce, optional
- 1 lime, juiced
- Salt
- 1 ripe Haas avocado, halved and pitted
- One-half 6-ounce can line/pole-caught sustainable tuna, drained and flaked
- 1 large English muffin, split and lightly toasted
- 2 slices ripe tomato
- 4 slices cheese (Rach likes Colby cheddar and Pepper Jack, combined)
- Pickled jalapeño slices, for topping
Yield
Serves: 2
Preparation
Preheat broiler with rack in center.
In a bowl, combine red onion, jalapeño pepper, garlic, and, if using, cilantro and hot sauce. Add lime juice and salt, let stand a few minutes, then combine with avocado and mash it up with a fork. Fold in tuna and pile evenly onto the halved and toasted English muffins. Top the tuna salad with sliced tomatoes and cover the tomatoes with the cheese, then broil to melt cheese. Top with pickled jalapeños.