Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix2 cans (5 ounces each) light water-packed tuna, drained and flaked1/3 cup mayonnaise1/3 cup chopped celery2 tablespoons finely chopped onion1 hard-boiled large egg, chopped1 teaspoon dill weed1/4 teaspoon salt1/8 teaspoon pepper6 slices cheddar cheese1 medium tomato, sliced1 medium ripe avocado, peeled and sliced
Preparation
Prepare and bake cornbread according to package directions, using a greased 8-in. cast-iron skillet. Cool on a wire rack.
In a small bowl, combine the tuna, mayonnaise, celery, onion, egg, dill, salt and pepper. Cut cornbread into 6 pieces; top each with 1/4 cup tuna mixture and a slice of cheese.
Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Top with tomato and avocado.
