Thursday, June 2, 2011

Tuna Melt

I love tuna melts. They are not the healthiest meals but boy do they taste delicious, especially when they’re on an English muffin. It brings back fond childhood memories…. This colorful, spicy tuna salad topped with Swiss cheese is the perfect comfort food for lunch.

Tuna Melt
Makes 6 sandwiches

5 ounces, weight tuna
¼ cup finely chopped red bell pepper
1 whole fresh jalapeno, finely chopped
2 whole hard boiled eggs, chopped
6 whole sweet gherkins, finely chopped
1/3 cup mayonnaise
2 tablespoons Dijon mustard
Splash o pickle juice
Salt and pepper, to taste
6 whole English muffins, split
12 slices cheese (Swiss, Provolone, Muenster)

Combine tuna with bell pepper, jalapeno, eggs and gherkins. Stir in mayonnaise, Dijon, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed; be sure not to undersalt.

Preheat oven to 375 degrees.

Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the twelve English muffin halves. Use the spoon to spread/flatten. Put pan into the oven for five minutes, then briefly remove and lay a slice of cheese on each muffin. Return to oven and turn on broiler. Watch carefully to avoid burning; bake until cheese is melted and bubbly.

Remove from oven and serve immediately.

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