Tuna Melt on English Muffin
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!
Servings 2 people
- 2 Whole Grain English Muffins
- 1 can tuna, drained 7 ounce can
- 2 stalks celery, chopped
- 2 tbsp red onion, diced
- 2 tbsp yellow mustard
- 2 tbsp dill relish
- 2 tbsp jarred sun-dried tomatoes, chopped
- 1/4 cup avocado mayo
- 2 tbsp whipped cream cheese
- 1 Roma tomato
- 2 Havarti slices
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.
Calories: 597kcal | Carbohydrates: 35g | Protein: 32g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 1263mg | Potassium: 740mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1096IU | Vitamin C: 21mg | Calcium: 383mg | Iron: 4mg