A com­fort­ing and retro way to fill the belly af­ter a chilly day out­side. The tuna and pickle mix­ture can be made up to a day ahead, leav­ing only toast­ing and broil­ing to do when you ar­rive home. Sim­ple and yummy.

2 cans (each 170 g) good qual­ity tuna in oil, drained

¼ cup (60 mL) white onion, finely diced

¼ cup (60 mL) dill pickle, finely chopped

¾ cup (175 mL) may­on­naise, di­vided

Favourite hot pep­per sauce to taste

4 English muffins

2 tbsp (30 mL) Di­jon-style mus­tard

8 slices of sharp, aged ched­dar (prefer­ably or­ange)

1 Heat oven to 400°F (200°C).

2 In a medium bowl, stir to­gether tuna, onion, pickle, ½ cup (125 mL) of the may­on­naise and a gen­er­ous amount of hot pep­per sauce to taste. The ef­fect of the sauce’s heat will be less­ened with the bread and cheese, there­fore it needs to be verg­ing on too spicy to be­gin with.

3 Slice English muffins in half and toast on a bak­ing sheet in heated oven un­til lightly golden, about 5 min­utes; re­move and set aside.

4 Heat the oven’s broiler to high.

5 Spread the mus­tard and re­main­ing may­on­naise evenly on each of the muf­fin halves. Di­vide the tuna mix­ture evenly be­tween the muf­fin halves and top each with a slice of ched­dar.

6 On the mid­dle rack, broil the tuna melts un­til the cheese is bub­bly and golden, about 4 min­utes. Makes 8 small tuna melts

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.