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English Muffin Tuna Melts

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!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 3 (2 per serving)
Calories: 717kcal
Author: Michelle / Now Cook This!

Ingredients

  • 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

Instructions

  • 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.

Recipe Notes

  • 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. 
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