In the time it takes for the oven to preheat, you can assemble this savory, satisfying lunch. The creamy Monterey Jack cheese is a wonderful counterpart to the tangy tuna-and-pickles mixture. One can of tuna was enough for an easy lunch again the next day!
Preheat oven to 350 degrees F.
Mix together:
1 6-oz. can of tuna
2-3 dill pickles, chopped (or use pickle relish)
1 T. red onion, minced
1 tsp. German-style or Dijon-style mustard
salt & pepper
Cut a large (ten-inch) whole-wheat pita in half and top with the tuna mixture. (The other half can be saved to use the next day.) Slice a tomato (Roma is best) and arrange atop the tuna. Sprinkle with grated Monterey Jack cheese.
Bake for ten minutes.
Enjoy!
Tuna Melt with Tomato & Monterey Jack Cheese
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Tags: lunch, melt, monterey jack cheese, pita, tuna
Awesome Idea Lisa…I’m even prepared with Pita bread and tuna. I just need to get a tomato and some cheese.
Hey, I just thought of something…could you call this a Pituna dish?