Updated and Improved Spicier Tuna Melts

Last summer I made these Spicy Tuna Melts. They were good but not great. As I stated in that post I would make these again with some adjustments. Well I finally made them again and made more adjustments than I had planned. The last time I made it I used broccoli, this time while shopping I decided to switch it up and use green apple. Before I made these I thought instead of increasing the red pepper for more spice why not add a serrano pepper? Then as I was making them, digging through the produce drawer for the green onions and pepper I noticed half of a large avocado I had left from a salad earlier in the week. Hmmm, how about avocado instead of apple? Perfect! So my recipe was pretty much redone. This is how it ended up and we loved it!

2 5 oz can white albacore tuna, drained
1/3 cup sour cream
1/2 large avocado, chopped; about 1/2 cup
1 serrano pepper, chopped; optional
2 green onions, sliced
1 Tbsp lime juice
1/2 tsp chili powder
1/2 tsp ground cumin
sea salt and black pepper to taste - I recommend keeping the salt to a minimum
generous dash of red pepper
4 slices thick bread, this time I used some leftover hamburger buns we had
shredded cheese

Preheat oven to 400 degrees, 375 for rv ovens. In a medium bowl mix together all ingredients except for the bread and cheese. Divide mixture evenly between the four pieces of bread. Top with desired amount of shredded cheese. Toast in oven for about six minutes, until cheese is melted and tuna is warmed through. Serve and enjoy.