Sriracha Tuna Melts
Number of Servings
Makes 4 sandwiches
Ingredients
  • 2 cans Wild Planet Wild Albacore Tuna (5oz each), undrained
  • 3 Tbsp Greek yogurt
  • 3 Tbsp mayonnaise
  • 2 tsp Sriracha
  • [q:1/2] tsp grainy mustard
  • 1 tsp sweet pickle relish
  • [q:1 1/2] Tbsp chopped red onion
  • [q:2 1/2] Tbsp diced celery
  • 1 baguette, halved
  • 4 slices Muenster or Provolone cheese
  • 1 cup fresh arugula
Directions
  1. Place tuna and natural juices from the can into a bowl.
  2. Flake tuna with a fork into bite size pieces and stir to incorporate the juices back into tuna.
  3. Place the Greek yogurt, mayonnaise, Sriracha, mustard, sweet pickle relish, red onions and celery in a separate bowl. Stir to evenly combine and then fold into the tuna.
  4. Preheat oven to 425 degrees F.
  5. Slice each baguette half into four pieces. Toast until crispy and golden. 
  6. For each sandwich, evenly spread [q:1/2] cup of the tuna onto four pieces of the toasted baguette; top each with one slice of cheese.
  7. Bake in oven, open-faced, until cheese melts.
  8. Remove from oven, top with [q:1/4] cup fresh arugula, second piece of baguette and serve.