Toasted English Muffin Tuna Melt Snack

Quick Recipe Version (TL;DR)

• Yield: 2 servings (4 topped English muffin halves)
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes

Quick Ingredients

• 2 English muffins, split (4 halves)
• 1 can (5 oz / 142 g) tuna, drained
• 3 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp finely minced red onion
• 1 tbsp finely diced celery
• 1 tbsp chopped fresh parsley or chives (or 1 tsp dried herbs)
• 1 tsp lemon juice
• 1/4 tsp garlic powder (optional)
• Salt and black pepper, to taste
• 4 slices cheddar, Swiss, or provolone cheese (about 1/2 cup shredded)
• 1 tbsp butter or olive oil (for toasting, optional)

Do This

• 1. Preheat oven or toaster oven to 425°F (220°C). Line a small baking tray with foil.
• 2. In a bowl, mix tuna, mayonnaise, Dijon, red onion, celery, herbs, lemon juice, garlic powder, salt, and pepper.
• 3. Lightly butter muffin cut sides (optional) and toast them cut-side up for 3–4 minutes until just golden.
• 4. Divide tuna salad evenly over the 4 muffin halves, spreading to the edges.
• 5. Top each half with cheese (1 slice or 2 tbsp shredded).
• 6. Bake 3–4 minutes at 425°F (220°C), or until cheese is melted and edges are crisp; serve hot with extra herbs on top.

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Why You’ll Love This Recipe

• It turns a simple can of tuna and an English muffin into a warm, café-style snack in under 20 minutes.
• Creamy tuna salad, fresh herbs, and bubbling melted cheese make every bite comforting and satisfying.
• Easy to scale up or down for one person, a couple, or a hungry crowd.
• Flexible base recipe: swap cheeses, herbs, or add a little heat to match your mood.

Grocery List

• Produce: Red onion, celery, fresh parsley and/or chives, 1 lemon (optional but recommended).
• Dairy: Cheddar, Swiss, or provolone cheese; butter (optional).
• Pantry: English muffins, canned tuna, mayonnaise, Dijon mustard, garlic powder, salt, black pepper, olive oil (optional).

Full Ingredients

For the Tuna Salad Topping

• 1 can (5 oz / 142 g) tuna in water or oil, well drained
• 3 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp finely minced red onion
• 1 tbsp finely diced celery
• 1 tbsp finely chopped fresh parsley or chives (or 1 tsp dried mixed herbs)
• 1 tsp freshly squeezed lemon juice (or 1/2 tsp white wine vinegar)
• 1/4 tsp garlic powder (optional, for extra savory flavor)
• 1/8 tsp fine salt, or to taste
• 1/8 tsp freshly ground black pepper, or to taste

For Assembly and Toasting

• 2 English muffins, split in half (4 pieces total)
• 4 slices cheddar, Swiss, or provolone cheese (about 1/2 cup tightly packed shredded cheese)
• 1 tbsp softened butter or 1 tbsp olive oil (optional, for richer toasting)

Optional Garnishes

• Extra chopped fresh parsley or chives
• A pinch of smoked paprika or chili flakes for the top
• Lemon wedges for squeezing over before serving

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your tray

Set your oven or toaster oven to 425°F (220°C). This temperature is hot enough to quickly crisp the English muffins and melt the cheese without drying out the tuna salad.

Line a small baking tray with aluminum foil or parchment paper for easy cleanup. If you like extra crispy bottoms, you can skip the lining and place the muffins directly on the tray or on a small baking rack set over the tray.

Step 2: Mix the tuna salad

In a medium bowl, add the drained tuna, 3 tbsp mayonnaise, and 2 tsp Dijon mustard. Use a fork to break the tuna into small flakes so it blends evenly with the mayonnaise and mustard.

Stir in the red onion, celery, and chopped herbs. Add the lemon juice and, if using, the garlic powder. Season with salt and black pepper to taste. Mix until everything is well combined and creamy but still holds its shape when scooped.

Taste the tuna salad. Add a bit more lemon for brightness, mayo for creaminess, or pepper for a little extra kick if you like.

Step 3: Toast the English muffin halves

Split the 2 English muffins in half to make 4 pieces. Arrange them cut-side up on your prepared tray.

If you want a richer, crisper base, lightly spread the cut sides with softened butter or brush them with a little olive oil. Toast in the preheated oven for 3–4 minutes, just until the surfaces are lightly golden and feel dry to the touch. This pre-toasting step helps keep the muffins from going soggy under the tuna salad.

Step 4: Top with tuna salad and cheese

Remove the tray from the oven and place it on a heat-safe surface. Divide the tuna salad into 4 roughly equal portions, one for each muffin half.

Spoon the tuna mixture onto each warm muffin half, spreading it out almost to the edges to prevent the cheese from dripping off as it melts. Aim for a generous, slightly mounded layer.

Place 1 slice of cheese (or about 2 tbsp shredded cheese) on top of each tuna-topped muffin half, covering as much of the surface as possible for that classic melty blanket of cheese.

Step 5: Melt and brown the cheese

Return the tray to the oven and bake at 425°F (220°C) for 3–4 minutes, until the cheese is fully melted and beginning to bubble. The edges of the muffins should look toasty and the tops lightly golden.

If you prefer a more browned, bubbly top, you can switch the oven to broil (grill) on high for an additional 1–2 minutes. Watch very closely during this time, as the cheese can go from perfect to burnt quickly under the broiler.

Step 6: Garnish and serve warm

Carefully remove the tray from the oven. Let the muffin halves sit for about 1 minute; this helps the molten cheese settle slightly and makes them easier to handle.

Sprinkle with extra fresh herbs, a pinch of smoked paprika or chili flakes</strong) if you like a bit of color and heat, and serve immediately. These are best enjoyed hot, when the cheese is still melty and the muffins are crisp at the edges.

Pro Tips

• Drain the tuna well: Press gently on the tuna in the can with the lid or a fork to remove excess liquid. This keeps your salad creamy, not watery.
• Adjust creaminess to taste: If your tuna looks dry, add another teaspoon or two of mayonnaise. It should be moist enough to spread easily but not runny.
• Pre-toast the muffins: Do not skip the initial toasting step; it creates a barrier that keeps the bread from becoming soggy under the topping.
• Cheese choice matters: Cheddar gives a sharp, classic flavor; Swiss is nuttier and milder; provolone melts very smoothly. Use what you enjoy or a combination.
• Small batch friendly: Making this for one person? Halve all ingredients and prepare just 1 English muffin (2 halves).

Variations

• Spicy Tuna Melt Muffins: Add 1–2 tsp finely chopped pickled jalapeños or a good pinch of chili flakes to the tuna salad, and finish with a drizzle of hot sauce before serving.
• Lighter Greek Yogurt Version: Replace half (or all) of the mayonnaise with plain Greek yogurt. Add a tiny extra pinch of salt and lemon juice to balance the tang.
• Extra Veggie Crunch: Stir in 1–2 tbsp finely chopped bell pepper or cucumber to the tuna salad, and top the finished muffins with thinly sliced green onion.

Storage & Make-Ahead

The tuna salad can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Give it a quick stir and taste for seasoning before using. For best texture, assemble and bake the English muffin halves just before serving, so the muffins stay crisp and the cheese is freshly melted.

If you have leftover baked tuna-topped muffins, let them cool completely, then store in an airtight container in the fridge for up to 1 day. Reheat in a toaster oven or oven at 350°F (175°C) for about 8–10 minutes, until warmed through and the cheese is remelted. The texture will be softer than fresh, but still tasty.

Nutrition (per serving)

Approximate values per serving (2 topped muffin halves), using water-packed tuna and cheddar cheese:

Calories: ~430 kcal; Protein: ~29 g; Carbohydrates: ~31 g; Fat: ~20 g; Saturated Fat: ~8 g; Fiber: ~2 g; Sodium: ~720 mg. Actual values will vary based on the exact brands and amounts you use.