Ingredients
- 2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread
- 2 tablespoons prepared mayonnaise (optional)
- 1 recipe tuna salad, recipe follows
- 1 cup shredded sharp farmhouse cheddar cheese
Directions
Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the tuna salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.
- Tuna Salad
- Two 6 ounce cans white meat tuna packed in water, drained
- 2 tablespoons minced celery
- 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
- 1 teaspoon minced flat-leaf parsley
- 1/3 cup prepared mayonnaise
- 1 tablespoon whole grain mustard
- Freshly ground black pepper,
- Freshly squeezed lemon juice, to taste (optional)
In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By dishlizzie
Kingwood, TX
on January 22, 2009
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I agree with a previous reviewer that the cheese needs to be American. While I enjoy whole grain mustard, I personally didn't care for it in the tuna salad. Go light on the lemon juice.
By beccariley_6109456
APO, AP
on May 16, 2008
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Great recipe, the way the Tuna Salad turned out soooo good, made mine on rye from the bakery...so delicious! My DS (5 and DD (18 months both loved them. I followed the directions exactly...no substitutions.
By nhogue_5686262
Holiston, MA
on June 27, 2006
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I'm sorry but who puts cheddar cheese on tuna?????!?!?!...outrageous, thats what that is, its like wearing sandals with socks, or brown with blue, this is a cooking catastrophe, change the recipe to american cheese and end this disgrace to the world of tuna melts
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