Two Cheese Tuna Mexi-Melts With Broccoli Slaw

Ingredients

• 1/2 (340g/12oz ) bag Mann's broccoli cole slaw
• 1/2 cup sharp/old cheddar cheese
• 1/2 cup Monterey Jack cheese
• 1(170 g ) can flaked white tuna
• 1/4 cup mayonnaise
• 1/2 tsp crushed or pureed garlic
• 1/2 tsp agave syrup
• 1/2 tsp salt
• 2 Tblsp fresh lime juice (can substitute 1 Tbsp. concentrated)
• 1 Tblsp fresh cilantro, finely chopped
• 1 Tblsp jalapenos, chopped (I use tamed jalapeno)
• 3 taco shells, crushed
• 1/3 cup canned sliced black olives
• 1/4 cup chopped green onion
• 4 Tblsp salsa
• 4 piece of rye bread (you could substitute another type of bread)
• Garnish: additional salsa and sour cream

Instructions

1. Preheat oven to 350 degrees F. Spray 9X13 cookie sheet with non-stick cooking spray
2. Mix garlic, lime juice ,mayonnaise and agave syrup together with a whisk.
3. Mix tuna, broccoli cole slaw, green onion, jalapenos, cilantro, black olives and salt together.
4. Pour mayonnaise mixture over broccoli cole slaw/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 tuna shells in microwave for 20 seconds then crush. Spread crushed shells over tuna melts, dividing shells between all 4 melts
8. Spread 1 Tbsp of salsa on each melt over crushed taco shells.
9. Top with both cheeses, dividing between all 4 melts,
10. Melt in oven for 8 minutes, then turn up to broil for about 2 minutes or until cheese is bubbly and starting to brown (watch closely so it doesn't burn).
11. Top with additional salsa and sour cream as garnish, if desired
12. Serve with additional veggies (ie carrot sticks) if desired.

Notes