Food Recipes Sheet Pan English Muffin Tuna Melts 4.7 (3) Add your rating & review 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. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on September 2, 2022 Print Rate It Share Share Tweet Pin Email You heard it here first: tuna melts are making a comeback. Well, if they’re served on split English muffins, that is. After piling on the tuna salad, each one is topped with Swiss cheese and tomato for an irresistible lunch. Serve with potato chips. Get the recipe:Sheet Pan English Muffin Tuna Melts. Photo: Brie Passano Hands On Time: 10 mins Total Time: 15 mins Yield: 4 to 6 - Ingredients 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) Directions In a large bowl, combine the tuna, mayonnaise, celery, shallot, lemon juice, olive oil, Dijon, salt, several grinds of black pepper, and 1 tablespoon of 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 of Swiss. Broil until the cheese is melted and browned in spots, 3 to 4 minutes. Top with remaining dill and more black pepper. Rate it Print