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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Using canned albacore tuna makes all the difference in this recipe - I don't advise substituting. We like our melts hot, so I bake the scoops on a baking sheet to be sure we end up with a hot melt. Enjoy! Ingredients:
⅓ cup mayonnaise, or enough to hold tuna together when mixed |
1 good squirt of yellow mustard (about a teaspoon) |
1/2 teaspoon old bay seafood seasoning |
salt and pepper, to taste |
just a splash of fresh lemon juice |
1 (6 ounce) can albacore tuna in oil, drained well (tuna packed in water will not yield the same flavor) |
1 stalk celery, sliced thin |
1/4 onion, finely diced |
1/2 can water chestnuts, finely diced |
2 hard boiled eggs, diced |
1 cup shredded cheddar cheese |
2 english muffins, split in half and toasted |
4 tomato slices (optional, but oh so good!) |
Directions:
1. Combine mayo, mustard, seasonings and lemon juice.
2. Add tuna, celery, onion, water chestnuts, eggs and 1/2 cup of the grated cheese; blend well.
3. Spray a small baking sheet liberally with cooking spray and heap tuna into 4 patties on the pan (patties will spread some while baking).
4. Bake at 375 degrees about 10 minutes (until warmed through).
5. Turn oven to broil; broil until tops of patties just begin to lightly brown.
6. Top each patty with remaining grated cheese and broil 2 minutes more, or until cheese is melted and bubbly.
7. While broiling the patties, toast the English muffins and put 2 toasted halves on each of 2 plates.
8. Top each muffin half with a tomato slice.
9. With a large, wide spatula, scoop up a tuna patty from the baking sheet; place it on top of the tomato.
10. Serve immediately.
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