6 TBS mayonnaise, divided (or less depending on personal taste)
2 6-ounce jars of light or white tuna in oil (or any tuna you like)
1 stalk celery
2 tsp apple cider vinegar
2 TBS finely chopped parsley
1 TBS prepared horseradish
1 TBS whole grain/deli mustard
4 English muffins, sliced in half so you have 8 slices
8 slices of Havarti cheese ( get it thinly sliced at the deli)
8 slices of tomato (optional, Mo doesn’t like sliced tomatoes)
kosher salt and black pepper
I suggest you serve with baby dill pickles.
There are a million ways to make a tuna melt. This is pretty classic with maybe the exception of the horseradish. If you don’t like horseradish you could substitute with anchovy paste or skip all together.
Here is what you need to do:
Do your prep.Finely dice the celery, should have about ¼ cup. Drain the tuna. Finely chop the scallions. Slice the tomato and chop the parsley.
Lightly toast the muffins.
In your oven position a rack in the upper third half. Preheat to 450.
In a glass bowl combine 4 TBS mayo, celery, scallions, tuna, vinegar and parsley. Season with salt and pepper.
In a small bowl combine your remaining 2 TBS of mayo with the horseradish and mustard. Spread on your lightly toasted muffin and place on a baking sheet. If using add a slice of tomato and season with salt and pepper. Evenly divide the tuna mixture on top and spread out so it’s an even layer. Place one slice of cheese on top of the tuna.
Slide into the oven for 5 to 6 minutes.
Remove from your oven and put on a plate.Serve with the pickle.