15-Minute Tuna Melts on English Muffins
By Beth Kaminski ·
These open-faced tuna melts turn pantry staples into a warm lunch in about 15 minutes. Toasted English muffins hold a creamy, crunchy tuna salad under a blanket of melted cheddar. A quick pass under the broiler keeps the edges crisp and the cheese bubbly.
Small Details That Make Better Tuna Melts
English muffins make a sturdy base for tuna melts because their craggy cut sides toast well and catch the filling. Toasting them before adding the tuna helps keep the bottoms from becoming soft. Fork-split muffins have more nooks and crannies than muffins sliced straight through with a knife.
Drain the tuna thoroughly. Press the lid against the tuna over the sink, or use a fine-mesh strainer. Excess water can thin the dressing and soak into the bread. Drain the pickle relish, too. The finished tuna salad should hold together on a spoon without leaving a puddle in the bowl.
Ingredient Swaps
- Tuna: Chunk light and solid white albacore both work. Break larger pieces into small flakes so the filling spreads evenly. Oil-packed tuna is also suitable if well drained.
- Cheese: Cheddar gives these melts a familiar flavor. Swiss, provolone, or Monterey Jack also melt well. Keep slices thin so they soften before the muffin edges get too dark.
- Crunch: Finely chopped celery adds texture without making the topping bulky. If you dislike raw onion, leave it out or replace it with an equal amount of celery.
- Relish: Use sweet or dill relish, depending on your preference. Finely chopped, well-drained pickles are another option.
Make-Ahead and Leftovers
Mix the tuna salad up to two days ahead and refrigerate it in a covered container. Keep it separate from the muffins until you are ready to cook. Cold filling may need an extra minute under the broiler before the cheese goes on; watch the exposed muffin edges closely.
Refrigerate leftover melts within two hours and use within three days. Reheat on a baking sheet in a 350°F oven for about 10–12 minutes, until the center is hot. Loosely cover with foil if the cheese starts to darken. Microwaving works in a pinch, but softens the muffins.
Frequently Asked Questions
Can I use canned salmon instead?
Yes. Substitute the same drained weight of canned salmon, removing any skin or bones if desired before mixing.
Why heat the tuna before adding cheese?
Cheese browns quickly under a broiler. Giving the tuna filling a short head start helps warm the center without burning the topping.
Can I make these without a broiler?
Yes. Toast the muffins in a toaster, add the tuna and cheese, and bake at 425°F for 8–10 minutes, until hot and melted. Allow extra time for the oven to preheat.
Do I need to add salt?
Usually not. Canned tuna, mayonnaise, relish, and cheese all contribute salt. Taste the tuna mixture before assembling and add a small pinch only if needed.
Recipe
15-Minute Tuna Melts on English Muffins
By Beth Kaminski · American
- Prep
- 8 min
- Cook
- 7 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Ingredients
- 2 5-oz can tuna packed in water, thoroughly drained
- 3 tbsp mayonnaise
- 2 tbsp finely chopped celery
- 1 tbsp finely chopped red onion
- 1 tbsp pickle relish, drained
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- ⅛ tsp ground black pepper
- 2 English muffins, fork-split into 4 halves
- 4 oz cheddar cheese, cut into 4 thin, wide slices
Method
- 1
Set an oven rack about 6 inches below the broiler and preheat the broiler to high. Line a broiler-safe, 9-by-13-inch rimmed metal baking sheet with foil; do not use parchment.
- 2
Mix the drained tuna, mayonnaise, celery, red onion, relish, Dijon mustard, lemon juice, and black pepper in a medium bowl, breaking up large tuna pieces with a fork.
- 3
Place the English muffin halves cut-side up on the baking sheet. Broil for 1–2 minutes, until the cut surfaces are lightly golden, watching closely.
- 4
Divide the tuna mixture evenly among the toasted muffin halves, spreading it nearly to the edges in an even layer.
- 5
Return the baking sheet to the broiler for 2–3 minutes, until the tuna filling is hot in the center and lightly colored on top.
- 6
Place one slice of cheddar over each tuna-topped muffin, folding any large overhangs inward so the cheese rests mostly over the filling.
- 7
Broil for 1–2 minutes, until the cheese is melted and bubbling with a few golden spots. Watch continuously during this final broil and serve immediately.
Serve these tuna melts right away while the muffin edges are crisp and the cheese is soft. Add raw vegetables, fruit, or a small green salad to round out lunch.
