You are going to be pleased how amazing these little tuna melts turn out. I made these mini tuna melts for a lunch date I had with some friends the other day and they were a mega-hit amongst the masses.
I can remember getting a discreet pinch a time or two from my mother, too. LOL
Ingredients
5 ounces, weight Starkist Tuna
1/4 cup Finely Chopped Red Onion
1/4 cup Finely Chopped Red Bell Pepper
1 whole Fresh Jalapeno, Finely Chopped
2 whole Hard Boiled Eggland’s Best Eggs, Chopped
6 whole Vlasic Sweet Gherkins, Sliced
1/3 cup Kraft Mayonnaise
2 Tablespoons Dijon Mustard
Splash Of Pickle Juice
Morton Salt And Pepper, to taste
6 whole English Muffins Split
12 slices Kraft Cheese (Swiss, Provolone, Muenster)
Instructions
Combine tuna with onion, bell pepper, jalapeno, eggs, and gerkins. Stir in mayonnaise, Dijon, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed; be sure not to undersalt.
Preheat oven to 375 degrees.
Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the twelve English muffin halves. Use the spoon to spread/flatten. Put pan into the oven for five minutes, then briefly remove and lay a slice of cheese on each muffin. Return to oven and turn on broiler. Watch carefully to avoid burning; bake until cheese is melted and bubbly.
Remove from oven and serve immediately.
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Quick Tip: Serve these little tuna melts as a light lunch option.