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Sandwiches & wraps

Open-Faced Tuna Melts
2/3 cup mayonnaise
1 small shallot, minced
2 tsp. lemon juice
4 (5-oz.) cans tuna, drained
1/4 cup finely chopped celery
1 Tbsp. minced fresh parsley, plus more for serving
Salt and pepper
4 English muffins, split
3 vine-ripened tomatoes, cored and sliced 1/4" thick
8 slices havarti cheese
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Open-Faced Tuna Melts

Open-Faced Tuna Melts

Open-Faced Tuna Melts
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:0 minutes
1. Place a rack in upper-middle of oven and heat to 400 degrees. Stir together mayonnaise, shallot, and lemon juice in a medium bowl. Gently fold in tuna, celery, and parsley and season with salt and pepper to taste.
2. Arrange English muffin halves on a baking sheet, cut side up. Bake until toasted, 5 to 7 minutes; remove from oven and preheat broiler.
3. Divide tuna mixture among toasted muffin halves, then top each with a slice of tomato and season with salt and pepper to taste. Top with a slice of cheese and broil until melted and golden in spots, 3 to 5 minutes. Sprinkle with more parsley before serving.
Source: Hannaford fresh Magazine, July - August 2018