English muffin tuna melt
Crispy English muffin, savory tuna and melted cheese form the perfect open-face sandwich.
Good ole’ English muffins – they were there for us when we were kids, and they’re there for us still! I grew up on these things, and have to say, didn’t fully appreciate their unique taste at the time. Now that my taste buds have matured, I have a wonderful time exploring new and old foods – sometimes together – and learning to appreciate those products that are tried and true and have been around for decades.
English muffins were first created in the 1800s by Samuel Bath Thomas using a secret process (and a griddle) to create a muffin that's crunchy on the outside, soft on the inside. Thomas moved from England to America, where the muffins became very popular, particularly at breakfast time, but they retained the name English muffins. In the 21st century, a food writer on From The Grapevine published the ultimate English Muffin Tuna Melt recipe, and the rest, as they say, is history.
- 4 English muffins
- 1 6-ounce can albacore tuna, drained
- 1 tablespoon mayonnaise
- 1 stalk celery, diced
- 1/2 small onion, diced
- 1/2 teaspoon pepper
- 1/2 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 tablespoon stoneground mustard
- Red onion, sliced into rings
- 2 beefsteak or Roma tomatoes
- 2 cups shredded cheese
Preheat oven to 425° F.
Slice English muffins in half*. Place halves cut side up on parchment paper lined baking sheet.
Mix tuna with mayonnaise, celery, onion, mustard and seasonings.
Slice tomatoes, and place them on muffins.
Place a large scoop of tuna on each tomato slice. Top with onion rings and cheese.
Bake 8-10 minutes, or until cheese bubbles and turns golden.
*There is disagreement on the proper way to slice and serve an English muffin. The thrifty among us say slice in half and use both sides, while those who like a thicker muffin say slice off just the very top, discard, and proceed with your meal using the thick, hearty bottom portion only. I say – do what works for you!