Tuna Melt English Muffins – Quick, Toasty, and Comforting
Tuna melts are the kind of meal that feel like a warm hug. They’re simple, satisfying, and come together fast—perfect for a quick lunch or an easy weeknight dinner. Using English muffins keeps things crisp and portion-friendly, with perfect little nooks for melted cheese and savory tuna.
This version is classic with a few clever upgrades, but still familiar and unfussy. If you have a can of tuna and some cheese, you’re practically there already.
Ingredients
Method
- Preheat your broiler: Set your oven to broil on high. Move a rack to the upper-middle position so the muffins toast without burning.
- Prep the muffins: Split the English muffins. If you like extra flavor, lightly butter the cut sides. Place them cut-side up on a baking sheet.
- Toast under the broiler: Broil for 1 to 2 minutes until the tops are lightly golden and crisp. Keep a close eye—things go fast under the broiler.
- Mix the tuna salad: In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and relish if using. Season with salt and pepper. Taste and adjust—add more mayo for creaminess or lemon for brightness.
- Build the melts: Divide the tuna mixture evenly over the toasted muffin halves. If using tomato slices, add them on top of the tuna. Finish with a generous layer of cheese.
- Broil to melt: Return the baking sheet to the oven. Broil for 2 to 4 minutes, until the cheese is fully melted and bubbling with a few golden spots.
- Finish and serve: Sprinkle with paprika or chili flakes if you like a little kick. Let cool for a minute, then serve warm.
What Makes This Recipe So Good
- Fast and fuss-free: From start to finish, these take about 20 minutes. No fancy techniques, no hassle.
- Perfect texture: English muffins toast up crunchy on the edges and soft in the middle, so every bite is balanced.
- Customizable: Keep it classic, or add pickles, hot sauce, or herbs.
It’s hard to mess up.
- Budget-friendly: It’s a pantry meal that tastes like a deli favorite.
- Kid- and adult-approved: Melty cheese, toasty muffin, savory filling—everyone’s happy.
Ingredients
- 2 English muffins, split
- 1 (5- to 6-ounce) can tuna, drained (water-packed or oil-packed)
- 2 to 3 tablespoons mayonnaise (plus more to taste)
- 1 teaspoon Dijon mustard (optional but recommended)
- 1 teaspoon lemon juice
- 1 small celery stalk, finely chopped (about 2 tablespoons)
- 1 tablespoon red onion, finely minced (or use scallions)
- 1 to 2 teaspoons sweet pickle relish (or chopped pickles), optional
- Salt and freshly ground black pepper, to taste
- 4 slices cheese, such as cheddar, American, or Swiss (or about 1 cup shredded)
- 1 tablespoon butter, softened (for the muffins, optional)
- Pinch of paprika or chili flakes, optional
- Sliced tomato, optional
Step-by-Step Instructions
- Preheat your broiler: Set your oven to broil on high. Move a rack to the upper-middle position so the muffins toast without burning.
- Prep the muffins: Split the English muffins. If you like extra flavor, lightly butter the cut sides.
Place them cut-side up on a baking sheet.
- Toast under the broiler: Broil for 1 to 2 minutes until the tops are lightly golden and crisp. Keep a close eye—things go fast under the broiler.
- Mix the tuna salad: In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, celery, red onion, and relish if using. Season with salt and pepper.
Taste and adjust—add more mayo for creaminess or lemon for brightness.
- Build the melts: Divide the tuna mixture evenly over the toasted muffin halves. If using tomato slices, add them on top of the tuna. Finish with a generous layer of cheese.
- Broil to melt: Return the baking sheet to the oven.
Broil for 2 to 4 minutes, until the cheese is fully melted and bubbling with a few golden spots.
- Finish and serve: Sprinkle with paprika or chili flakes if you like a little kick. Let cool for a minute, then serve warm.
Storage Instructions
- For the tuna salad: Store in an airtight container in the fridge for up to 3 days. Stir before using.
- For assembled, unbaked muffins: Assemble up to 1 day ahead without the tomato.
Cover and refrigerate. Add cheese just before broiling.
- For leftovers: Reheat under the broiler or in a toaster oven at 350°F (175°C) for 5 to 7 minutes until warmed through and cheese is melted. Avoid microwaving—things get soggy fast.
- Freezing: Freeze just the tuna salad in a freezer-safe bag for up to 1 month.
Thaw in the fridge and stir in fresh mayo to restore creaminess.
Why This is Good for You
- High-quality protein: Tuna offers lean protein to keep you full and energized.
- Omega-3 fats: Tuna delivers heart-healthy fats that support brain and heart health.
- Built-in portion control: English muffins naturally create manageable servings.
- Fiber and crunch: Celery and onion add texture and a little fiber without extra effort.
- Balanced comfort food: You get protein, carbs, and fat in a satisfying, compact meal.
What Not to Do
- Don’t skip draining the tuna: Waterlogged tuna makes a soggy melt and dull flavor.
- Don’t overdo the mayo: You want creamy, not gloopy. Add a little at a time and taste.
- Don’t walk away from the broiler: Cheese goes from perfect to burnt in seconds.
- Don’t use cold muffins: Toasting first keeps the base crisp under the tuna.
- Don’t pile on wet toppings: Too many tomatoes or pickles can make the muffins soggy. Pat them dry if you use them.
Variations You Can Try
- Spicy Melt: Add a dash of hot sauce or sriracha to the tuna and top with pepper jack cheese.
- Mediterranean Twist: Mix in chopped olives, capers, and a pinch of dried oregano.
Use provolone or mozzarella.
- Herb Garden: Stir in fresh dill, parsley, or chives. A squeeze of extra lemon brightens everything.
- Extra-Crunchy: Sprinkle panko breadcrumbs over the cheese before broiling for a toasty crust.
- Avocado Melt: Add thin slices of avocado under the tuna and use sharp cheddar on top.
- Lighter Version: Swap half the mayo for Greek yogurt and use part-skim cheese.
- Open-Faced Patty Melt: Add a thin slice of sautéed onion on top of the tuna, then cheese, for diner vibes.
FAQ
What kind of tuna works best?
Chunk light tuna in water is budget-friendly and mild. Solid albacore has a firmer texture and cleaner flavor, which some people prefer for melts.
Tuna packed in olive oil is richer—just drain well.
Can I make these without a broiler?
Yes. Use a toaster oven or bake at 425°F (220°C) until the cheese melts and browns a bit. You can also melt the cheese in a skillet with a lid over medium-low heat, but the bottoms won’t be as crisp.
What’s the best cheese for a tuna melt?
Cheddar is classic and flavorful.
American melts beautifully. Swiss or provolone add a mellow, nutty note. Use what you have, or mix two cheeses for extra melt and flavor.
How do I keep the muffins from getting soggy?
Toast them first, drain the tuna well, and avoid overloading with wet ingredients.
If you’re using tomatoes or pickles, pat them dry before adding.
Can I make this gluten-free?
Absolutely. Use gluten-free English muffins and check labels on mustard and relish to ensure they’re gluten-free.
Is there a dairy-free option?
Use a dairy-free mayonnaise and a good-quality vegan cheese that melts well. Broil just until melted to avoid drying it out.
Can I add more veggies?
Yes.
Finely chopped bell pepper, cucumber, or grated carrot work well in the tuna. Keep pieces small so the melts hold together.
How many does this recipe serve?
Two English muffins yield four halves, which typically serves two people as a meal or four as a snack or side.
Wrapping Up
Tuna Melt English Muffins are everything you want in a quick meal: warm, crispy, cheesy, and comforting. With a handful of pantry staples and a few minutes under the broiler, you’ll have something that tastes like it took much longer.
Keep the base recipe as your go-to, then play with spices, herbs, and cheeses to match your mood. It’s simple food that delivers every time.
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