Tuna Melt

By Sharon T

This is my version of this recipe that IU have been making for years.

Ingredients

• 4 English Muffins sliced in half
• 2- 5 ounce cans albacore tuna in water, drained
• 1 Med stalk celery, sliced lengthwise then chopped in small pieces
• 1 scallions, white and green parts, chopped very thinly
• 1 Tbsp Dill
• 1 Tbsp juice of lemon
• 1 1/2- 2 tablespoons real mayonnaise such as Hellman's
• a couple pinches each, coarse kosher salt, and cracked black pepper
• 1 cup, approximately, shredded hard cheese such as Gruyere, cheddar, provolone or any combination

Details

Preparation time 5mins
Cooking time 15mins
Adapted from spicedpeachblog.com

Preparation

Step 1

Line a baking sheet with aluminum foil for easy cleanup; toast muffins until lightly browned this keeps the juice from soaking into the muffin and making it soggy.

Empty the cans of drained tuna into a large glass bowl, combine the celery, scallion, and dill, stir ingredients gently throughout using a fork. Pour in the lemon juice, stir, add in the mayonnaise, one tablespoon at a time stirring lightly after each addition, tasting then for binding and desired creaminess, then sprinkle in the salt and pepper.

Top each half of an English Muffin with the tuna salad, sprinkle over the shredded cheese, packing down the cheese just a bit so it stays on. Place muffins onto the baking sheet and broil until the cheese has melted.