thepioneerwoman
Tuna Melts
Spread spicy tuna salad on split English muffins, top them with cheese, and toast them for Ree Drummond's classic, comforting, and quick tuna melts recipe.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●bowl
- ●baking sheet
- ●pan
📝 Preparation Steps
1
Preheat the oven to 375°F.
2
Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for ⏱️ 10 minutes. Use the slotted spoon to transfer the eggs to the bowl of ice water; let cool completely, about ⏱️ 10 minutes. Peel the eggs and chop.
large eggs2
3
In a medium bowl, combine the tuna, bell pepper, onion, gherkins, jalapeño, and eggs. Stir in the mayonnaise, mustard, and pickle juice. Add the salt and pepper. Taste and adjust seasonings as needed; be sure not to undersalt.
jalapeño, seeded and finely chopped1large eggs2
4
Arrange the English muffin halves on a baking sheet. Place a large spoonful of the tuna salad on each of the muffin halves. Use a spoon to spread/flatten the tuna salad.
5
Place the pan in the oven for ⏱️ 5 minutes, then briefly remove and lay a slice of cheese on each muffin half. Turn on the broiler, return the pan to the oven, and bake until the cheese is melted and bubbly, 1 to ⏱️ 3 minutes. Watch carefully to avoid burning. Garnish with parsley, if using. Serve immediately.
cheese (Swiss, provolone, or Muenster)12 sliceschopped parsley, for garnish (optional)
Nutrition Facts
calories
483 Calories
fat Content
29 g
fiber Content
4 g
sugar Content
3 g
sodium Content
1661 mg
protein Content
25 g
trans Fat Content
0 g
cholesterol Content
130 mg
carbohydrate Content
27 g
saturated Fat Content
12 g
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