Or, if I’ve been to the grocery store and located a
package of Thomas English Muffins, I’ll eat my tuna salad on toasted English muffin
halves. I’ll toast 2 muffin halves in a toaster,
top them with tuna salad and add a slice of cheddar cheese. Then I’ll broil them in the oven on high for
about 1 minute, or until the cheese melts.
Tuna Melt – serves 2
2 English muffins
1/2 cup Tuna Salad + more if needed (see recipe below)
4 thin slices cheddar cheese
Tuna Salad
1 6½-ounce can tuna (white or light tuna in water)
1 scallion or 2 ¼-inch slices red onion, cut into ½-inch
pieces
1-2 teaspoons mayonnaise (to your taste)
Drain and discard the liquid from the tuna. Transfer the tuna to a small bowl and, using
a fork, separate the tuna into flakes.
Add the scallion or red onion pieces and 1 teaspoon mayonnaise and mix
thoroughly. Add more mayonnaise if you
prefer the salad to be moister. Cover
and refrigerate until needed.
Place the top oven rack about 4 inches from the broiling unit
in your oven and begin heating to high.
Separate the muffins into 2 halves and toast them in a
toaster until they begin to brown. When
toasted, transfer them to a baking sheet and top with tuna salad. Put 1 slice cheddar cheese on top of each
muffin and place under the broiling unit for about 1 minute, or until the
cheese melts. Watch carefully because
the cheese will burn if left in too long. Serve at once.
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