California-Style Tuna Melt

Source: Bumblebee.com

Ingredients:
4 slices bread, 8 thin slices French bread, or 4 (8-inch) flour tortillas, cut diagonally into halves
1/4 cup reduced-calorie mayonnaise or salad dressing
8 thin slices tomato
1 can (9 oz.) BUMBLE BEE Tuna, drained and flaked
1/2 cup chopped red onion
Alfalfa sprouts
3/4 cup cheddar cheese

Directions:
Toast bread if desired. Arrange pieces on a flat microwavable plate or tray. Spread with mayonnaise. Place 1 tomato slice on each bread half. Top with tuna, onion and some alfalfa sprouts, dividing evenly. Sprinkle cheese over bread. Cover with waxed paper. Microwave cook on High power for 2 to 4 minutes, or until sandwiches are heated through and cheese is melted, rotating dish once during cooking. Serve topped with avocado slices. Garnish as desired.

Other Tidbits:
Makes 4 sandwiches
Prep Time: 15 minutes

Tuna and Tortellini Salad

Source: Bumblebee.com

Ingredients:
1 can (6 oz.) BUMBLE BEE Chunk Light or Chunk White Tuna in water
3 tablespoons lemon juice, divided
1 jar (12 oz.) marinated artichoke hearts, quartered
2 tablespoons chopped fresh parsley
1 package (9 oz.) refrigerated cheese or spinach tortellini
1 can ( 2 1/2 oz.) sliced black olives, drained

Directions:
Drain and flake tuna. In a small bowl, sprinkle with 1 Tablespoon lemon juice; toss gently. To make lemon dressing, in separate bowl, drain liquid from artichoke hearts, reserving hearts. Whisk 2 Tablespoons lemon juice and parsley into liquid; set aside. Cook tortellini according to package directions. Drain in colander, rinse with cold water; drain thoroughly. Combine tortellini, olives, tuna and artichoke hearts in serving bowl. Add enough lemon dressing to coat ingredients. Toss gently; cover and chill.

Other Tidbits:
Makes 4-6 Servings

Creole Tuna Portobello Melts

Source: Bumblebee.com

Ingredients:

• 1 can (12 oz.) BUMBLE BEE Bee Chunk Light Tuna, well drained
• 8 medium Portobello mushroom caps
• 1 tablespoons olive oil
• 4 tablespoons butter, divided
• 1/2 cup EACH finely chopped red bell pepper, carrot and onion
• 2 teaspoons Creole or Cajun seasoning
• 2 cups soft breadcrumbs (2 slices bread)
• 1 cup shredded Mexican-blend cheese

Directions:

Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side. Place cap-sides down on baking sheet. Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Creole seasoning and remaining 2 tablespoons butter; stir until melted. Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna. Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.

Other Tidbits:
Makes 6 Servings