Description
These mini tuna melts are the ultimate quick lunch, snack, or light dinner. Warm, cheesy, and crunchy, they pack 19g of protein per serving and are perfect for busy weeknights, after-school snacks, or even a cozy breakfast. English muffins get crispy nooks and crannies while holding a creamy, flavorful tuna filling topped with melty cheese.
Ingredients
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2 cans tuna in water, drained
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¼ cup mayonnaise (or Greek yogurt for tang)
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1 celery stalk, finely diced (or cornichons/red onion)
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1 tbsp fresh lemon juice
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Salt and pepper, to taste
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4 English muffins, split into 8 halves
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8 slices cheese (cheddar, Swiss, or mozzarella)
Optional flavor twists:
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Everything bagel seasoning, olives & feta, pickled jalapeños & corn, tomato paste & herbs, or dairy-free substitutes
Instructions
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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Mix tuna filling: In a medium bowl, combine drained tuna, mayo, diced celery, lemon juice, salt, and pepper. Mix gently but thoroughly. Taste and adjust.
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Assemble melts: Arrange English muffin halves cut-side up on the baking sheet. Spoon tuna mixture evenly onto each half. Top with a slice of cheese, letting edges drape slightly for crispiness.
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Bake: 10–12 minutes, until cheese is melted and bubbly. Optional broil for 1–2 minutes for golden edges—watch closely!
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Serve: Let cool 1–2 minutes, then enjoy straight from the tray or on a platter with chips, salad, or fresh veggies.
Notes
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Drain tuna very well to prevent soggy muffins
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Spread tuna to the edges to help cheese stick
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Cool slightly before serving to let cheese set
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Air fryer alternative: 370°F for 6–8 mins