Makes 6 servings
1 (6-ounce) can white tuna packed in water
well rinsed and drained
3 eggs, hard-boiled, peeled and chopped
1/3 cup sweet pickle relish
1/4 cup chopped sweet onions
1 tablespoon Hellmann's mayonnaise
3 tablespoons Hellmann's mayo (for spreading)
3 English muffins, split and toasted
1 cup Monterey Jack cheese, shredded
or your choice of cheese
Combine the rinsed tuna, eggs, relish, onions and 1 tablespoon mayo. Once it's well mixed, spread remaining mayo on the toasted muffin halves. Top with the tuna mixture. Top each with cheese (you can use a slice of your favorite cheese if you like). Place all the halves on a baking sheet and broil about six inches from the heat just until cheese melts......YUM!
I rinse the tuna well under cold running water (in a colander) and then pat it dry with a paper towel before combining with the rest of the ingredients.
If you have a fresh or frozen tuna steak, these make excellent tuna salads. You can poach them in broth or wine just until they flake. Break up the cooked tuna and use just like canned tuna - be ready to enjoy the much improved flavor and texture.
A slice of ripe tomato and bread n butter pickle chips are extra good with this. Also, sometimes I add 2 tablespoons sliced black olives to the tuna mixture - very tasty!
You can also make this with canned or roasted and shredded chicken.
Another twist to this recipe is to use Ranch dressing instead of mayo......extra delish!
This recipe is shared March 31-April 4, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
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