Lunch · Dinner · Fish
Open-Face Tuna Melts
Tuna salad on toasted English muffins, topped with tomato and cheddar and broiled until bubbly.
⏱ 16 min (10 min prep, 6 min cooking)
🍽 Serves 4 · 2 open-face halves
quickbudgetkid friendlyleftovers
ContainsMilk, Eggs, Fish, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Tuna salad
- 2 can Tuna, canned in water, drained and flaked
- ⅓ cup Mayonnaise
- 1 stalk Celery, finely chopped
- 2 tbsp Red onion, finely chopped
- 1 tsp Dijon-style mustard
- 1 tsp Lemon juice (bottled)
- ¼ tsp Ground black pepper
Melts
- 4 English muffins, split
- 1 Tomatoes, thinly sliced
- 8 slice Shredded cheddar
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: rimmed baking sheet, mixing bowl.
- Heat the broiler with a rack about 6 inches from the heat.
- Mix the tuna, mayonnaise, celery, onion, mustard, lemon juice and pepper.
- Set the muffin halves cut side up on a baking sheet and broil 1 to 2 minutes, until lightly toasted.
- Spread the tuna salad on the muffins, top each with a tomato slice and a slice of cheese.
- Broil 2 to 4 minutes, watching closely, until the cheese melts and bubbles.
Make aheadMake the tuna salad up to 3 days ahead and keep it in the fridge.
↺ LeftoversKeep extra tuna salad in the fridge for sandwiches within 3 to 4 days.
🧒 With kidsKids can spread the tuna and add the cheese. A grown-up handles the broiler.
Dairy-free swapSkip the cheese and toast the bread instead.
Gluten-free swapUse gluten-free bread or English muffins.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.