Tuna Melts
Tuna Melts start with toasted English muffins, piled with a creamy tuna mixture, and topped with melty Cheddar cheese. It’s a satisfying meal that’s easy to whip up for lunch or dinner!
Servings: 2 servings
Cost: $8.12
Equipment
Ingredients
- 3 English muffins split in half, or 4 slices of rye/sourdough bread
- Softened unsalted butter optional, for the muffins
- 3 (5-ounce) cans tuna drained and flaked with a fork, see note 1
- 1/3 cup celery
- 1/3 cup flat-leaf fresh parsley
- 1/4 cup bread and butter pickles
- 1/4 cup red onion
- 1 tablespoon lemon juice
- 1/3 cup mayo
- 1 teaspoon olive oil
- 1 teaspoon Dijon-style mustard
- 6 slices shredded sharp Cheddar cheese or extra sharp Cheddar cheese; or 1 cup
Instructions
- Preheat oven to 375°F.
- Coarsely chop celery into 2-inch pieces, rip off parsley from the bunch, and coarsely chop red onion. Add these ingredients along with the drained pickles to a food processor. Pulse to chop until finely chopped, about 20–30 seconds. Use a spoon to scrape down edges if needed and pulse again. Transfer to a bowl and add drained and flaked tuna, mayo, lemon, mustard, olive oil, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Stir, adding more mayo if a creamier consistency is desired.
- If desired, butter and toast each English muffin (in the toaster or under the broiler). Leave on oven.
- Divide tuna mixture evenly among the English muffins. Add a thin slice of Cheddar or a few tablespoons grated cheese. Place in oven and bake 5 minutes or until cheese is nicely melted on top. Enjoy immediately!
Notes
Storage: It’s best not to store completed tuna melts. If you need to, they can stay in the fridge for up to one day in an airtight container. You can mix the tuna, celery, parsley, pickles, red onion, lemon juice, mayo, olive oil, and mustard up to 2 days before and keep in the fridge in an airtight container.
Nutrition
Serving: 1serving | Calories: 653kcal | Carbohydrates: 39.7g | Protein: 42.4g | Fat: 36g | Cholesterol: 116.6mg | Sodium: 968.3mg | Fiber: 0.7g | Sugar: 3.3g