English Muffin Tuna Melts Recipe

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Katie March 22, 2021

How To Make English Muffin Tuna Melts

Canned tuna is tossed with veggies and mayo to make these delicious tuna melts. They’re topped with cheese, then baked onto creamy goodness!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

For Quick Pickled Veggies:

  • 1medium carrot
  • 5radishes
  • ½pickle
  • 4tbsppickle juice

For Tuna Melts:

  • 1celery stalk,minced
  • ¼cupred onion,minced
  • 2tbspred pepper,minced
  • ½lemon,juiced
  • 10ozalbacore tuna,(2 cans), oil or water packed
  • tspsalt
  • tspfreshly ground black pepper
  • cupmayonnaise
  • 4whole english muffins
  • 8slicesSwiss cheese

Instructions

Pickled Veggies:

  1. Peel and slice the carrot in half down its length and then into thin half-coins. Slice the radishes in half and then slice into half-coins as well. Do the same with the pickle.

  2. Stir the vegetables together with 3 tablespoons of pickle juice to coat. Set aside for a few minutes. Taste, and add more pickle juice if needed.

Tuna Melts:

  1. Preheat the oven to 400 degrees F.

  2. In a medium bowl, stir together minced celery, onion, red pepper, salt, pepper, and tuna. Fold in the mayo last.

  3. Spread out English muffin halves on a baking sheet. Add half a slice of Swiss cheese to the bottom of each muffin. Top each muffin with about 2 tablespoons of tuna salad mix. Top with the second half of cheese.

  4. Bake the tuna melts for 12 to 15 minutes until muffins are browned around the edges and the cheese is melted.

  5. Serve while warm with pickled veggies on the side, and enjoy!

Nutrition

  • Calories: 311.46kcal
  • Fat: 18.69g
  • Saturated Fat: 6.63g
  • Monounsaturated Fat: 5.14g
  • Polyunsaturated Fat: 6.03g
  • Carbohydrates: 16.38g
  • Fiber: 1.97g
  • Sugar: 1.78g
  • Protein: 19.70g
  • Cholesterol: 40.50mg
  • Sodium: 328.63mg
  • Calcium: 282.43mg
  • Potassium: 265.14mg
  • Iron: 1.21mg
  • Vitamin A: 131.84µg
  • Vitamin C: 6.98mg
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