Ingredients

The following ingredients have 2 Servings
  • 3 English muffins, (split in half (or 4 slices of rye/sourdough bread))
  • softened unsalted butter, (optional)
  • 3 cans (5 oz. EACH) tuna, (drained and flaked with a fork Note 1)
  • 1/3 cup EACH: celery and flat-leaf parsley
  • 1/4 cup EACH: bread & butter pickles and red onion
  • 1 tablespoon lemon juice
  • 1/3 cup full-fat mayo
  • 1 teaspoon EACH: olive oil & Dijon mustard
  • 6 slices (or 1 cup) shredded sharp or extra-sharp Cheddar cheese

Instruction

  • PREP: Preheat oven to 375 degrees F.
  • TUNA SALAD: Coarsely chop celery (into 2-inch pieces), rip off parsley from the bunch, coarsely chop the red onion. Now measure all these ingredients to get the correct quantities as listed in the recipe card and add everything to the food processor along with the drained pickles. 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, Dijon, olive oil, and salt & pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Stir, adding more mayo if a creamier consistency is desired.
  • ENGLISH MUFFINS: If desired, butter and toast each English muffin (in the toaster or under the broiler). Remove and leave the oven on.
  • BAKE: Divide the tuna mixture evenly among each of the English muffins. Add a thin slice of Cheddar or a few tablespoons of grated cheese. Return to the oven and bake for 5 minutes or until cheese is nicely melted on top. Enjoy immediately!