Spicy Tuna Melt
We've got a hot take on the original that amps up this American diner classic and makes it healthier with zero mayo, spicier with Sauce No. 23, and easier to handle panini-style. Yum!
2 5-ounce cans of solid white albacore tuna (drained)
Sliced cheese of choice (we like Swiss, but go figure)
1/2 cup chopped cilantro
1/4 cup finely chopped scallions
1/4 cup finely chopped celery (optional)
1/4 cup extra virgin olive oil
2 tbsp Corine’s Cuisine Sauce No. 7
1 tbsp Corine’s Cuisine Sauce No. 23
Salt and pepper to taste
Make the dressing for the tuna salad by mixing the juice of 2 limes with a 1/4 cup of olive oil, 1 tsp Corine’s Cuisine No. 23 and 2 tbsp of No. 7, and salt and pepper to taste. Drain two 5-oz cans of chunk white tuna and combine with 1/2 cup chopped cilantro and 1/4 cup chopped scallions (celery also if you want more crunch). Mix it all together, put it on bread with your cheese of choice and grill it in a panini press or in a pan, grilled-cheese style.