These English Muffin Tuna Melts are perfect for those days when you don’t feel like cooking but you still want good homemade food. You can have a delicious lunch or dinner ready in just 20 minutes!
These English Muffin Tuna Melts are one of my all-time favorite quick and easy recipes. Homemade tuna salad is served open-faced on toasted English muffins and topped with sliced fresh tomatoes and melty cheese. YUM!!
My mom and I used to go shopping and have lunch every Saturday afternoon. One of our favorite lunch spots was a local diner where we would always get tuna melts. They were so simple, but so delicious! This recipe is my version of that classic open-faced tuna melt.
It all starts with English muffins. Who doesn’t love an English muffin? They’re the perfect size to hold a nice big scoop of tuna salad. You’ll want to toast them first because we will just be broiling the tuna melts later to melt the cheese.
For the tuna salad, I keep it simple and classic: tuna, mayonnaise, celery and onions for some crunch and flavor, and a little pepper. I like tuna in olive oil – I think it has more flavor – but you can also use tuna packed in water.
When it comes to the tomatoes, use the best tomatoes you can find. If it’s tomato season, I’m definitely using fresh tomatoes from the garden or the local farmers’ market. When good tomatoes are hard to find, I love using those mini-sized Campari tomatoes you can find in the grocery store. They’re always so sweet and good no matter what time of year it is!
The final ingredient…CHEESE! I use provolone just because I love it, but you can use whatever cheese you like – cheddar, Swiss, mozzarella, American, Monterey Jack all would be delicious!
Now all you have to do is put them under the broiler for a few minutes to melt the cheese, and you’re ready to eat!
INGREDIENTS YOU NEED:
- Canned tuna
- Salt and pepper
- English muffins
- Provolone cheese
HERE’S A QUICK LOOK AT HOW TO MAKE ENGLISH MUFFIN TUNA MELTS:
As you can see, I put some aluminum foil down on my baking sheet for super easy cleanup just in case some of that melted cheese drips down onto the pan.
These tuna melts are great on their own or served with a salad or some fries or chips. You could also pair them up with a bowl of soup.
This recipe will serve three to six people depending on who you’re serving, how hungry they are, and what you’re serving it with. For us adults, I usually serve two per person, especially if I don’t have any side dishes, but the kiddos might only want one each. You get the idea.
The recipe is easily scalable up or down depending on how many you need. For each whole English muffin, the tuna salad is one can of tuna, one rib of celery, one tablespoon of onion, two tablespoons of mayonnaise, and ¼ teaspoon of pepper. Then you top it with tomato slices and one slice of cheese.
Oh, and for those times that you’re out of English muffins…just use slices of toast instead. Any kind of bread will do. I make them this way a lot, too, and they’re just as good.
These tuna melts are proof that you can still eat really good homemade food – in a hurry – even when you don’t feel like cooking.
I hope you give this recipe for English Muffin Tuna Melts a try and love it as much as I do. Thanks for visiting today!
English Muffin Tuna Melts
- 3 (4.5 to 5-ounce) cans tuna in olive oil (or water), drained
- 3 ribs celery, diced
- 3 tablespoons finely diced onion
- 6 tablespoons mayonnaise
- ¾ teaspoon black pepper
- salt, to taste
- 3 English muffins, halved
- 6 Campari tomatoes, each sliced into three slices
- 6 slices provolone cheeese
- Preheat the broiler.
- In a large bowl, combine the tuna, celery, onion, mayonnaise, and pepper. Mix until well combined. Season to taste with salt, if desired. Note: some brands of tuna may already have salt added, so you may not need to add any additional salt.
- Lightly toast the English muffins halves and place on a baking sheet (I line the baking sheet with aluminum foil for easy cleanup).
- Divide the tuna salad mixture evenly among the English muffin halves.
- Top each with three slices of tomato. Lightly season tomatoes with salt and pepper, if desired.
- Top each with one slice of cheese. If the slice of cheese is really big, break it into pieces first so that the cheese stays on top of the tuna melt rather than melting down the sides and onto the baking sheet.
- Place the tuna melts under the broiler until the cheese is melted.
- Best when served immediately.
- This recipe makes 3 to 6 servings depending on whether you want to serve 2 per person or 1 per person. I usually serve 2 per person when making this for dinner and 1 per person if making for a light lunch. Calorie estimate of 717 shown is for 2 per serving. Calorie estimate for one would be 359.
- You can use your favorite canned tuna (light, albacore, in olive oil, in water, etc.).
- You can use your favorite cheese (cheddar, Swiss, mozzarella, American, Monterey Jack all would be good options).
- I use Campari tomatoes because they are easy to find in the grocery store and are sweet and tasty all year round. If using larger tomatoes, use one large slice or two smaller slices per tuna melt.
- Out of English muffins? Just use slices of toast instead. Delicious!
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