Tuna melts are comfort food for me. They’re also easy and a quick dinner so, you know, bonus.
The weather is finally screaming Fall and the leaves are turning. It’s soup weather, chai, and a steaming cup of cocoa kind of season … my favorite. This weekend we’re finally carving pumpkins, roasting seeds and making Halloween cookies. We’ll probably make these again, too.
Whatever you have on hand – but the essentials are Tuna, cheese, mayo/mustard, onion and english muffins. Tomatoes, green onions, green peppers and spices to taste. The pasta is there for a reason … we’re killing 2 birds with one stone today.
I always make enough of the “filling” (not unlike tuna salad) for extra’s – sandwiches or salads etc. For this recipe I made enough for the Tuna Melts and a pasta salad as a bonus for lunches.
So start by boiling your water, adding the pasta and cooking to the boxes specifications.
While that’s going chop your onion, green pepper and drain 2 cans of tuna – add it all to a bowl and mix to integrate.
Add your mayo and mustard, salt and pepper to the mix. Measurements? Um. More mayo than mustard … 😉 About 1/2 C mayo – 1/8 C mustard. You can always add more.
Ready your english muffins for toppings by lining a 9X13 cookie sheet with halves open faced.
And top them!
Now add cheese to the tops, a slice of tamotoe on a few of them … mmmmm.
Put them in the oven either at 350 for 10-12 minutes or on Low Broil for 5. Just until the cheese bubbles.
With your extra Tuna filling and your cooked pasta – you can make a tasty salad to use for lunches or a side dish another night.
Add them together:
I like to jack it up a bit and add a few more things to the salad – red wine vinegar if I have it, a little more mayo or canned green chilies … then stick in the fridge to marinate overnight.
Your tuna melts are ready …