MEXICAN TUNA MELT ON CIABATTA – JUST IN TIME FOR LENT

mexican Tuna Melt 007 (570x428) (3)
3 (5oz) cans chunk light tuna drained
1 (15 oz) can pinto beans, drained and rinsed
1/2 c sunflower kernels
1/2 c finely chopped red onion
1 tsp lime juice
1 hot pepper finely chopped and seeded (I’ve used Anaheim and Poblano)
1/4 c mayonnaise (I mixed in a little plain yogurt to cut the fat)
1 c shredded pepper jack cheese

Fold together. Serve toasted on half a Ciabatta Roll or Whole Grain Roll with sliced tomato and a big salad!

GOOD FOR ASH WEDNESDAY AND ALL THE FRIDAYS IN LENT – FEEL LIKE YOU’RE EATING OUT AT A FANCY RESTAURANT!

SERVE WITH A BIG DILL PICKLE AND ENJOY!