Bad picture but good tuna melts! A good friend sent me some English Muffins from Wolferman’s for Christmas. We started working together, whoa, something like 23 years ago I think and got along great. Then I quit work for a while to stay home with my kids and we drifted apart but still stayed in modest touch. Then she had her kids and quit work, but around that time I was divorced and a single mom so the opportunities to get together were slim, although we still managed at least a yearly something I think. Just the past year or so, we’ve reconnected on a more regular basis for lunch and it’s been great.
And what a treat these muffins are! Big thick hearty fresh muffins. We’ve been enjoying them from breakfast and I froze some for later. Tonight my youngest asked for tuna melts for dinner and I thought to use up the last of the “original” flavored muffins.
- 4 English muffins
- 12 ounces canned tuna, packed in water, drained
- enough mayonnaise to moisten
- capers optional
- Toast the English muffins while you preheat your broiler and mix up the tuna.
- Line a small baking sheet with foil for easy cleanup and put the toasted muffin halves on it, then divide the tuna among the muffins and spread out.
- Top the adult portions with capers. Top each muffin half with a good slice of Cheddar cheese. If you added capers to any, add a caper or two to the top of the cheese so you can tell which have capers in them after they’re cooked!
- Slide under the broiler for a few minutes, until the tuna is warmed and the cheese is melted.
We’ve got one leftover which one child has claimed for lunch tomorrow.