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Tuna Melt English Muffins - Quick, Toasty, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Preheat your broiler: Set your oven to broil on high. Move a rack to the upper-middle position so the muffins toast without burning.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finish and serve: Sprinkle with paprika or chili flakes if you like a little kick. Let cool for a minute, then serve warm.