English Muffin Tuna Melts
Ingredients
- 1 medium carrot
- 5 radishes radishes
- 1/2 pickle pickle
- 3 to 4 tablespoons pickle juice
- 1 stalk celery
- 1/4 cup red onion
- 2 tablespoons red bell pepper
- 1/2 lemon lemon
- 2 10 ounces albacore tuna
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/3 cup mayonnaise
- 4 English muffins English muffins
- 8 slices swiss cheese
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Instructions
- 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.,Stir the vegetables together with 3 tablespoons of pickle juice to coat. Set aside for a few minutes while you make the tuna melt muffins. Taste, and add more pickle juice if needed.
- In a medium bowl, stir together minced celery, onion, red pepper, lemon, salt, pepper, and tuna. Fold in the mayo last.
- 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 two tablespoons of tuna salad mix. Top with second half of cheese.
- Bake the tuna melts for 12 to 15 minutes until muffins are browned around the edges and the cheese is melted.
- Serve while warm with pickled veggies on the side (optional).,Prepared tuna melts don’t keep well, but the tuna salad mix keeps well for a few days in the fridge, and you can make the muffins on demand.
Source
Original recipe: View Original