Rent Week Tuna Melt English Muffins

• 8 tablespoons mayonnaise
• 1 5-ounce can albacore tuna, drained
• 2 celery stalks, finely chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 4 English muffins, split
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons butter

Steps

1. 1 In a medium bowl, mix together mayonnaise, tuna, celery, lemon juice, and black pepper until well combined.
2. 2 Preheat a skillet over medium heat.
3. 3 Butter one side of each English muffin half.
4. 4 Place unbuttered side up in the skillet and spoon an even layer of tuna salad onto each half.
5. 5 Top with a generous amount of shredded cheddar cheese.
6. 6 Carefully flip each muffin half, buttered side out, and cook until golden brown and cheese is melted, about 3-4 minutes per side.
7. 7 Serve immediately while melty and warm.

Equipment

• Skillet
• Spatula

Variations

• Add sliced tomatoes for a juicy twist.
• Use Swiss cheese for a nutty flavor.

Substitutions

• Use Greek yogurt in place of mayonnaise for a lighter option.
• Substitute sourdough bread if English muffins are unavailable.

Pairings

• A simple green salad with a lemon vinaigrette.
• A chilled glass of sauvignon blanc.

Nutrition

Tips

• For extra flavor, add a dash of hot sauce to the tuna mixture.
• Toast the English muffins before adding the tuna salad for an even crispier texture.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven to maintain crispiness.

Freezing: Does not freeze well due to the texture of the English muffins and cheese.

Serving Suggestions

• Serve with a side of tangy coleslaw.
• Pair with a crisp dill pickle for a classic combo.

FAQ