A halved English muffin is the perfect vessel for an open-faced sandwich that's toasty and satisfying. It's a great size for an afternoon snack, or for dinner paired with a side salad or roasted veggies. You'll love our fresh take on tuna salad: we added a squeeze of lemon juice, a drizzle of oil, a generous amount of black pepper, and fresh sprigs of dill. Top it all off with a tomato and a slice of Swiss, and you've got yourself the easiest weeknight dinner ever.
2 5-oz. cans water-packed solid white tuna, drained
¼ cup mayonnaise
1 celery stalk, chopped (about ¼ cup)
1 small shallot, chopped (about 2 tablespoons)
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
Freshly ground black pepper
1 tablespoon plus 2 teaspoons chopped fresh dill, divided
3 English muffins, halved and toasted
6 tomato slices (from 1 large tomato)
6 slices Swiss cheese (6 oz.)
Sriracha or hot sauce, for serving (optional)
How to Make It
In a large bowl, combine the tuna, mayonnaise, celery, shallot, lemon juice, olive oil, Dijon, salt, several grinds black pepper, and 1 tablespoon dill. Stir to combine, breaking up the tuna as you mix.
Preheat the broiler to high. Place the English muffins cut-side-up on a baking sheet. Divide the tuna mixture among the muffins (about ¼ cup each), then top with a slice of tomato and 1 slice Swiss.
Broil until the cheese is melted and browned in spots, 3 to 4 minutes. Top with remaining dill and more black pepper.
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