Mini Tuna and Avocado Melts
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These little snacks are terrific for a super bowl party. All the homeyness of an old school tuna melt but in a smaller, lower calorie portion. Loaded with protein they’re satisfying and beautiful.
- Prep time
- 30 mins
- Cook time
- 5 mins
- Yield
- Serves 10-15
Ingredients
- 1 box of your favorite multi-grain cracker
- 2 avocados, pitted, skinned, and mashed until smooth
- 2 – 4 oz cans Albacore tuna, in water, undrained
- 5 hard boiled eggs, finely chopped
- 1 small onion, very finely minced
- 1/3 cup capers, roughly chopped
- 1/3 cup roughly chopped fresh parsley
- Juice of 1 lemon
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 8 oz grated fontina cheese
- 8 oz jar julienne cut sun dried tomatoes in olive oil with Italian herbs
Instructions
- Preheat boiler on high. Place an oven rack on highest level.
- In a medium bowl, mix together the mashed avocado, tuna, eggs, onion, capers, parsley, and lemon juice. Taste and add salt and pepper as needed.
- Using either a piping bag with a very large tip or a zip lock bag with the corner cut off (or for that matter, a small spoon will do) squeeze about a rounded teaspoon on each cracker. Top with a pinch of fontina cheese. Place on a cookie sheet and broil until cheese is melted, about 1-2 minutes. Remove from oven and top with 1 or 2 pieces of sun dried tomato.
- Mine made about 1 box worth of crackers. But you can make as many as desired. If you have leftover tuna mixture, use on salads or in sandwiches.
