Tuna Melts

This is a simple recipe and maybe people don't need a recipe for this, but I did, lol, and I've made these often since coming across the recipe a few months ago. They're quick and easy, and it you want them easier, you can mix up the tuna mixture ahead of time, stick it in the fridge, and then use it when you're ready for it. You do have to toast all the English muffins before baking the sandwiches, and it's nice to have a 4-slice toaster for this. I used 4 English muffins for a total of 8 open-faced sandwhiches. 

Tuna Melts

adapted from Food and Wine

1/2 scant cup mayonnaise (try using 1/3 cup)
2 tablespoons Dijon or honey mustard
1 (12-ounce) can water- or oil-packed tuna, drained (I just use chunk light in water)
2 celery stalks, finely diced
1/4 red, white, or yellow onion, finely diced
1 tablespoon minced parsley or 1 tsp dried

1/2 tsp BOTH dried dill and dried tarragon, optional, but very good
freshly ground black pepper

salt, to taste (I don't add any- these are plenty salty with tuna, mayo & cheese)
4 English muffins, split and toasted ( to make 8 halves total)
1-2 cups shredded Cheddar cheese (can use more or less)

1. Whisk together mayonnaise and mustard in a medium bowl. Add tuna, celery, red onion, and parsley and mix with a fork until well combined. Season with salt and pepper.

2. Heat broiler to high. Spoon tuna salad onto English muffin halves and place on a baking sheet. Top tuna with cheese. Broil until cheese is melted, about 4 minutes. (Optional- heat oven to 400 F or 425 F and just bake these until cheese is melted. My broiler is weird and I don't use it.) 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **