This new take on an old favorite pairs Mexican flavors with healthy broccoli slaw…

Ingredients   [ For 7 to 8 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

• 1/2 340g/12oz bag broccoli coleslaw see NOTES for using remaining 1/2 bag
• 1/2 cup sharp/old cheddar cheese light or regular
• 1/2 cup Monterey Jack cheese
• 1 170g can tuna
• 1/4 cup mayonnaise
• 1/2 tsp crushed or pureed garlic
• 1/2 tsp agave syrup
• 1/2 tsp salt
• 2 tbsp fresh lime juice can substitute concentrated
• 1 tbsp fresh cilantro finely chopped
• 1 tbsp jalapenos I use tamed jalapenos, chopped
• 3 taco shells crushed
• 1/3 cup canned, sliced black olives
• 1/4 cup chopped green onion
• 4 tbsp salsa
• 4 pieces of rye bread

Preparation Method

1. Preheat oven to 350 degrees F. Spray 9X13 cookie sheet with non-stick cooking spray
2. In a small bowl, mix garlic, lime juice, mayo, and agave together with a whisk.
3. Mix tuna, broccoli slaw, green onion, jalapenos, cilantro, black olives, and salt together in a large, separate bowl.
4. Pour mayonnaise mixture over broccoli coleslaw/tuna mixture and mix well.
5. Toast bread (to prevent sogginess)
6. Top toast with about 1/3 – 1/2 cup broccoli/tuna mixture (however much you can fit on)
7. Soften taco shells in the microwave for 20 seconds then crash.
8. Spread crushed shells over tuna melts, dividing shells between all 4 melts
9. Spread 1 tbsp of salsa on each melt over crushed taco shells.
10. Top with both kinds of cheese, dividing between all 4 melts,
11. Melt in an oven for 8 minutes, then turn up to broil for about 2 minutes or until cheese is bubbly and starting to brown.
12. Top with additional salsa and sour cream as the garnish, if desired.

Enjoy it!!

Source Content

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