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Tuna Mexi Melt

By 19 Comments

If there’s one thing this city is missing, it’s authentic Mexican and Tex Mex food.  There I said it.  And no, On the Border doesn’t qualify as authentic (my apologies to all the On the Border lovers who might be reading this).  Scott and I are constantly on the look out for new Mexican options in our area to try out.  Some we discover, others are recommended.  So far none have measured up to the expectations of what we are hoping to get out of our Mexican restaurant meal experience.

I realize how this sounds.  And if you have officially declared us Mexican food snobs at this point, I will wholeheartedly agree with you.   I can’t help myself though.  Before living in Charlotte, Scott and I spent six years in Texas and dang!  if the Mexican and Tex Mex isn’t some of the best food you’ll ever put your mouth on.  Ever.  It’s one of the many things I truly miss about living there.

We’re here in Charlotte for the long haul though, so our search for the perfect Mexican restaurant will continue.  Until we find it, it’s up to me to put together Mexican and Tex Mex inspired dishes that my family will enjoy eating.  Enter in the Tuna Mexi Melt.  Because honestly, why have a plain old tuna melt when you can Tex Mex it all up and make it mucho mejor (that’s much better for you gringos out there).

Listo?  Vamos a cocinar.  Let’s get cooking.

For the Picante:

5 Roma Tomatoes, Roughly Chopped
2 Green Onions, Chopped
1/2 Jalapeno; Seeded, Cored and Chopped
1 Small Bunch of Cilantro
1 Clove of Garlic
1 Lime, Juiced

We’ll whip up the picante first.  To do this, go ahead and add all the ingredients into your food processor.

Zip it up good and then add in some salt to taste.

Now, set it aside in a pretty bowl and try not to eat the entire jug of it while you cook up the rest of your melt.

Next up, grab your french loaf and slice it into 1″ slices.

Now let’s “tasty” up this bread a bit.  Here’s what you’ll need.

For the Bread:

1 Loaf of French Bread
5 Tbsp of Butter, Melted
Cumin for Sprinkling
Chile Powder for Sprinkling
Garlic Powder for Sprinkling

Brush the melted butter over your slices of bread and then sprinkle on some cumin, chile powder, and garlic powder.

Last but not least, let’s whip up the tuna deliciousness for the top of these melts.   Here’s what you’ll need for this final step:

For the Melts:

3/4 Cup of Shredded Cheddar Cheese
3 Cans of Tuna
3/4 Cup of your Picante
1/2 Cup of Sour Cream
1/4 tsp of Salt
1/4 tsp of Cumin
1/4 tsp of Chile Powder
1/4 tsp of Paprika
8 Oz of Pepper Jack Cheese, Sliced

Add everything with the exception of the pepper jack cheese to a bowl and mix it up good.

Now grab your bread and lop a large spoonful of the tuna mixture on each piece.  Top them all off with a slice of pepper jack cheese.

And we’re ready to cook them up!  Throw your sandwiches into an oven heated to 350 degrees and let them heat up for about 10 to 15 minutes or until your cheese is melted and bubbling.  Pull em out and yowzas.

Que buena chica!  Yea, yea I’m just that good.

Print

Tuna Mexi Melts

Ingredients:

For the Picante:

5 Roma Tomatoes, Roughly Chopped
2 Green Onions, Chopped
1/2 Jalapeno; Seeded, Cored and Chopped
1 Small Bunch of Cilantro
1 Clove of Garlic
1 Lime, Juiced

For the Bread:

1 Loaf of French Bread
5 Tbsp of Butter, Melted
Cumin for Sprinkling
Chile Powder for Sprinkling
Garlic Powder for Sprinkling

For the Melts:

3/4 Cup of Shredded Cheddar Cheese
3 Cans of Tuna
3/4 Cup of your Picante
1/2 Cup of Sour Cream
1/4 tsp of Salt
1/4 tsp of Cumin
1/4 tsp of Chile Powder
1/4 tsp of Paprika
8 Oz of Pepper Jack Cheese, Sliced

Directions:

We’ll whip up the picante first. To do this, go ahead and add all the ingredients into your food processor. Zip it up good and then add in some salt to taste.

Next up, grab your french loaf and slice it into 1? slices. Brush the melted butter over your slices of bread and then sprinkle on some cumin, chile powder, and garlic powder.

Add all the melt ingredients with the exception of the pepper jack cheese to a bowl and mix it up good.

Now grab your bread and lop a large spoonful of the tuna mixture on each piece.

Top them all off with a slice of pepper jack cheese.

Throw your sandwiches into an oven heated to 350 degrees and let them heat up for about 10 to 15 minutes or until your cheese is melted and bubbling.

Tuna Mexi Melts on Foodista

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Comments

  4. Oh, yum! I wish my men would eat tuna because this looks devine! I’ll have to make these the next time my sis in law visits from Anappolis…she’ll love them!

    Reply

  5. Oh my God. I think I need to stop reading your blog when I’m hungry. Going from Texas to middle of nowhere Missouri has definitely reduced our ability to get good Mexican food as well. I am SO making these soon. They look so good!!!! And they have all my favorite ingredients! Thanks for sharing!

    Reply

  8. Julie. What have you done…., I’m dying for one of these…., no., probably not just one…, make that three. I haven’t had anything like this forever. What a great combo.

    Reply

  9. OH does that look AWESOME! 🙂

    Not to rub it in or anything, but the best ever Mexican restaurant opened up here in my neck of the woods. It’s a family run thing and sooo good (and cheap!).

    This looks like a great thing to make to help satisfy our craving!

    Reply

  11. Julie…this is quite the assembly you’ve got going on.
    The montage looks incredibly appetizing through every level.
    I’ve just realized that I never made these concoctions myself…what am I waiting for?

    Flavourful wishes,
    Claudia

    Reply

  15. My taste buds are just begging for the melt and the picante!!!! I can’t wait to have this!
    I am so glad to find your wonderful blog! I am definitely a follower!

    Reply

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