Green Goddess Tuna Melt Tartines.
Monday means it’s time to eat your greens!
Never did I ever think I’d share a recipe using canned tuna on my site. But here we go! This green goddess tuna is one of my new favorite things.
Because you know what? I’m on a mission to make and share some more lunch-friendly meals. Mostly because I’m selfish and I need some new lunch-friendly meals.
So here’s the thing. I grew up eating tuna quite a bit for lunch. My mom and I absolutely loved it (however, I could do without her chopped celery in there, thankyouverymuch) but my brothers and my dad we’re super against it. This means that she would occasionally make it for lunch and it was all ours!
I almost always ate mine on toast, but crackers made an appearance too. I never took tuna in a school lunch or anything, but on a weekend or summer, it was fair game.
And then! Maybe in college or something – or after one particularly horrific experience with tuna noodle casserole – I took a long tuna hiatus. Tuna wouldn’t reappear until my 20s when I realized that I actually really loved it if it was doctored up properly.
The way that I love it the most now? Mixed with olive oil and herbs and either stuffed in a pita or strewn throughout a salad. I am no longer a mayo hater, it’s just not my favorite way to consume it at the moment.
The green goddess dressing? From The Pretty Dish? That so many of you are freaking over – that comes with chicken salad? WELL.
It’s a game changer here.
This green goddess dressing is everything because it’s made with yogurt AND avocado. Tons of fresh herbs, some spinach – it’s basically a delicious powerhouse. You’re going to have extra dressing, so keep it in the fridge for the week. It’s incredible on chicken and fish, used as a veggie dip – all sorts of things.
So! Not only did I toss the tuna with some of the green goddess dressing, I also tossed that entire mixture with baby arugula greens. That peppery bite is just so good. I spread it on toast (along with more green goddess dressing, of course), topped it with Havarti cheese and threw the entire mess under the broiler.
The weird thing is that growing up, we never made tuna melts! Only tuna sandwiches. Which is insane, given our freakish love for all things cheese. How is that possible?
I’ve changed that all here, so now we live in melty bliss.
- 1 avocado
- 2/3 cup plain greek yogurt I like full fat or 2%
- 1/3 cup mayonnaise
- 2 garlic cloves
- 1/2 cup baby arugula greens
- ¼ cup chopped parsley
- 1/4 cup chopped basil
- 2 tablespoons snipped chives
- ½ lemon juiced
- salt and pepper
- 5 ounces tuna canned/packaged in water
- 1 cup baby arugula greens
- 2 to 3 ounces havarti cheese freshly grated
- 4 slices multigrain bread toasted
- Add the avocado, yogurt, mayo, garlic, arugula, herbs, chives, lemon juice, salt and pepper to a food processor and blend until combined. You want the mixture to be creamy and spreadable!
- To make the melts, add the tuna to a large bowl. Add the baby arugula. Add about 1/4 cup green goddess dressing to start and toss the mixture together until everything is combined.
- Spread a spoonful of the green goddess dressing on each piece of toast. Top with the tuna mixture. Top each with about 1/2 ounce of havarti cheese. Heat the broiler in the oven to high and place the tuna toasts under for just 1 to 2 minutes, until the cheese is melty. Serve immediately with potato chips or whatever side you'd like!
More cheese please.