Easy and healthy open-faced tuna melts on English muffins! These tuna melts are creamy, crunchy, and every bit delicious as they are easy to make!
Hello, friends! I made these open-faced tuna melts on some leftover English muffins I had last week, and I knew I had to share! Tuna is one of my all-time favorite go-to easy lunches, and I love that you can switch up how you eat it, like in a tuna quesadilla or classic healthy tuna melt. (And if you are sick of tuna melts, don’t forget to check out my 7 ways to use canned tuna, including some less common recipes and some classics like my healthy tuna patties and healthy tuna casserole recipe!)
The English muffin version definitely adds a whole new texture and flavor that I’ve never tried before with tuna, and now I’m absolutely and completely hooked! Plus, as a busy Mom, a way that I can keep my meals easy AF while still making them nutritious and not super boring, is a definite win.
So I used my basic go-to tuna salad recipe, but for this version, I didn’t use my normal avocado mixture as the base. Instead, I used avocado mayo. I put 1/4 cup in the ingredients list, but that was generous. I really used closer to 2-3 tablespoons. It really didn’t need much, just enough to bring things together, but I know that some of you need extra creamy tuna salad (cough, Mr. Hungry, cough.)
Personally, I think that my secret tuna salad ingredient, whipped cream cheese on the English muffins, adds enough creaminess that you don’t need much mayo in the recipe. Of course, if you want to save a few calories, you could use 1/2 an avocado or 1/4 cup hummus instead of the mayo. Since English muffins are pretty low calorie, I felt like I had the wiggle room. It’s all about balance friends!
Just please don’t use “light mayo” or anything else diet-y. That stuff tastes like crap and isn’t real food anyway.
Now I know you guys know how to make your basic tuna melt, but I’m gonna break down my process for you real fast! So here we go!
How to Make Open-Faced Tuna Melt on English Muffin
The first step is to toast your English muffins, however that you want to toast them. You could throw them in the toaster, but I like to put them in a preheated to 350F oven for 10 minutes while I mix up the tuna. That way, the oven is already hot when I want to crank up the broiler to melt the cheese.
For this recipe, I don’t want my tuna to get hot. Instead, I want the muffin hot and the cheese melted, but the tuna mixture stays cool and crunchy. It’s the perfect “lunch” taste and texture.
Next, it’s just time to mix and build your tuna melts, friends! Sun-dried tomatoes are another tried and true addition to my tuna melts that are a MUST have. They balance out the tuna with a strong savory taste that can’t be matched! Otherwise, I make my tuna salad like my Grandma used to make with a good dose of celery and onions. Tuna melts need a little crunch!
Then you’ll layer the toasted English muffins with cream cheese, tuna mixture, Roma tomato slices, and Havarti! Feel free to customize as you like, I’ve been super into Havarti cheese lately, but swiss, provolone, or white cheddar would be lovely as well! I mean, you really can’t go wrong with cheese, right?
Tuna Melt on English Muffin
- Toast English muffins (I do this in the oven by preheating to 350F and then toasting for 10 minutes or so, then the oven is hot to broil later.)
- Mix tuna salad ingredients together (celery, dill relish, mustard, mayo, tuna, onion, and sun-dried tomato.)
- Preheat oven to broil.
- Spread cream cheese across the English muffins and divide tuna mixture evenly on top of them. Top each with two slices of tomatoes and 1/2 slice of Havarti.
- Broil for 1-2 minutes until cheese is hot and bubbly. Serve immediately.