TUNA MELT WITH SPICY PICKLE MAYO
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