Let’s make something green and healthy-but not too healthy-today! Never in my life did I think I would be eating canned tuna (let alone craving it), but here we are! These green goddess tuna melts are life-changing…I DO NOT MAKE THESE ENOUGH.I did not grow up eating canned tuna-not for lack of its presence in my house or my parents’ failure to get me to try. In fact, it was I simply would not touch the stuff! Tuna…fish…from a can…??? Meat in a can kind of freaks me out, but I’m allowing certain, high-quality ones in my life now. I really like Wild Planet canned tuna; you can get it at Whole Foods, Costco and order from Amazon (especially if you eat it in large quantities).I’m obsessed with How Sweet Eats green goddess dressing from The Pretty Dish; it’d be good on a piece of cardboard covered in dog hair! Luckily, we don’t have to eat it like that, and we can make delicious tuna melts with it instead. This green goddess recipe is not classic; that would look more like this one here, but I daresay it’s even better. This sauce comes together completely in the food processor; mayonnaise, Greek yogurt, avocado, garlic, lemon and tons of herbs make this super fresh and flavorful. You could serve it as a salad dressing, a dip for crudités, or, like here, as a schmear and sauce for tuna melts.So let’s make these! Make the green goddess dressing first, because it only gets better as it sits! Open a can of tuna (either packed in water or olive oil, your choice) and mix with some of the dressing and a handful of baby arugula. I like to keep my tuna in bigger chunks, so I take care not to overmix and gently fold the salad together. Toast some high-quality bakery bread slices, schmear with a thick layer of green goddess, top with the tuna salad and Havarti cheese. Broil until melted, top with chives and microgreens, and that’s a wrap! Your total prep/cook time was less than 30 minutes and you have a healthy, satisfying lunch or dinner at the ready.I’ve changed my tuna ways and now gladly accept it into my life, in just about any form it can take. Give me these melty, bright tartines any day!
Bright, herby avocado-green goddess dressing is tossed with tuna and arugula, then mounded on top of toasted bread with a slice of Havarti cheese. Broil to melty goodness, top with microgreens and you have a quick and easy lunch or dinner ready!
Ingredients
Scale
GREEN GODDESS DRESSING:
2/3 cup plain full-fat Greek yogurt
1/3 cup mayonnaise
1 avocado, halved, pitted and peeled
1 garlic clove, finely minced
1/2 cup (about 1/2 ounce) baby arugula
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
2 tablespoons finely minced fresh chives
Juice of 1 lemon
Kosher salt and freshly ground black pepper
TO ASSEMBLE:
10 ounces canned tuna packed in olive oil or water, drained
For the Green Goddess Sauce: Combine all of the ingredients in the food processor and process until thoroughly combined. Season to taste with salt and pepper. Refrigerate for at least 1 hour to allow the flavors to meld.
To make the sandwiches: Place the tuna in a medium mixing bowl along with the baby arugula. Add just enough green goddess dressing to lightly bind the tuna salad, taking care to gently toss so the tuna stays nice and chunky.
Preheat the broiler to high and position a rack about 8 inches from the broiling element. Place the bread slices on a large baking sheet. Spread a nice dollop of the dressing on the top of the bread. Top with a scoop of the tuna salad mixture, spreading to the edges. Place a slice of Havarti on top and season with freshly ground black pepper. Place under the broiler and broil until the cheese melts, about 2 to 3 minutes. Place a few slices of avocado, if desired, and a mound of microgreens on top, drizzle with a little extra-virgin olive oil and season with salt and pepper. Serve immediately!
