When I want a quick and easy light meal, I will often make these Classic Tuna Melts. They are super easy to make and are wonderfully tasty. It’s amazing what can be done with a simple can of tuna and a few staple ingredients!
I used to make this mixture and stuff it in finger rolls and heat them in the oven. That still works but they present really well on sliced English muffin halves. Use regular or gluten-free English muffins of choice and toast them before adding the topping.
Mix up the topping in the order in which the ingredients are listed. If you don’t have pickle relish, chop up some bread and butter pickles, dill pickles, or gherkins and use them. Use either red or green pepper, whichever suits your fancy (or whichever you happen to have on hand). Divide the mixture between the four English muffin halves and spread it to the edges of the muffins. Sprinkle grated cheddar cheese on top. Broil quickly, just until the cheese is melted. Watch them like a hawk as these only need a minute or two and they burn quickly!
These Tuna Melts are meant to be served hot so quickly garnish them with some colorful microgreens or chopped fresh parsley for eye appeal. Serve the Tuna Melts with potato chips or, for a healthier option, a green side salad.
This recipe will make two servings. However, the recipe is easily scalable if more servings are required. To scale it down to one serving, use one of the little wee cans of tuna and halve all other ingredients.
This is one of our favorite Sunday night light suppers. Hope you enjoy them, too!
[Printable recipe follows at end of posting]
Classic Tuna Melts
Ingredients:
1 – 170g can flaked white tuna (packed in water), drained
¼ cup mayonnaise
2 tsp Dijon mustard
2 tbsp celery, finely chopped
1 tbsp sweet pickle relish
1 tbsp red onion, finely chopped
1 tbsp red or green pepper, chopped
1½ tsp fresh dill, chopped
1/8 tsp garlic salt
Pinch of freshly ground pepper
2 English muffins, halved and toasted
6 – 8 tbsp shredded Cheddar cheese
Microgreens or chopped fresh parsley for garnish (optional)
Method:
In small bowl, break up tuna with fork. Blend in the mayonnaise and Dijon mustard. Stir in the celery, pickle relish, red onion, red or green pepper, dill, garlic salt, and pepper. Mix well.
Place oven rack in upper third of oven. Set broiler to high.
Place toasted English muffin halves on tinfoil-lined baking sheet. Divide the mixture between the English muffin halves and, with knife, spread mixture to edges of muffin halves. Top each with shredded Cheddar cheese.
Place English muffins in oven and broil just until cheese is melted, approximately 1½ – 2 minutes. Watch carefully as these can easily burn quickly.
Garnish with microgreens or chopped fresh parsley, if desired, and serve immediately alongside potato chips or a side green salad.
Yield: 2 servings
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You may also enjoy these other tuna recipes from My Island Bistro Kitchen:
Tuna Stuffed Baked Potatoes
Creamy Tuna Noodle Casserole
Tuna Salad Sandwich
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Printable Recipe:
Classic Tuna Melts
Ingredients
- 1 – 170g can flaked white tuna (packed in water), drained
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- 2 tbsp celery, finely chopped
- 1 tbsp sweet pickle relish
- 1 tbsp red onion, finely chopped
- 1 tbsp red or green pepper, chopped
- 1½ tsp fresh dill, chopped
- 1/8 tsp garlic salt
- Pinch of freshly ground pepper
- 2 English muffins,halved and toasted
- 6 – 8 tbsp shredded Cheddar cheese
- Microgreens or chopped fresh parsley for garnish (optional)
Instructions
- In small bowl, break up tuna with fork. Blend in the mayonnaise and Dijon mustard. Stir in the celery, pickle relish, red onion, red or green pepper, dill, garlic salt, and pepper. Mix well.
- Place oven rack in upper third of oven. Set broiler to high.
- Place toasted English muffin halves on tinfoil-lined baking sheet. Divide the mixture between the English muffin halves and, with knife, spread mixture to edges of muffin halves. Top each with shredded Cheddar cheese.
- Place English muffins in oven and broil just until cheese is melted, approximately 1½ - 2 minutes. Watch carefully as these can easily burn quickly.
- Garnish with microgreens or chopped fresh parsley, if desired, and serve immediately alongside potato chips or a side green salad.
Recipe Notes
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