These are very popular with the whole family, including Girl, who does not normally eat any kind of seafood.
Tuna Salad Melts
2 cans water-packed tuna, drained ***
good quality mayonnaise (Hellmann’s or homemade) to your taste/consistency preference, about 1/2 cup
chopped hard-boiled egg whites, 3 or 4
very finely chopped red onion, about 1/4 cup
finely diced celery, about 1/4 cup
very finely chopped fresh Italian parsley, about 2 Tbsp.
grated or shredded carrot, about 1/4 cup
salt and pepper to taste (or Baby Bam)
a small pinch of dried thyme leaves
optional: diced, peeled apple and/or lightly toasted, slivered almonds.
Gently blend together the tuna and the mayonnaise, breaking up tuna clumps with a large fork. Stir in remaining ingredients to desired flavor. Add more mayonnaise, if necessary, to reach your desired texture.
To prepare the Tuna Melts:
Preheat oven to 350 degrees. Split English Muffins in half. Scoop some tuna salad on top of each half. Use a fork to flatten and spread it out, covering the muffin completely. Top each one with a slice of your favorite cheese (we like Muenster). Bake for a few minutes, until cheese is melted and muffin is warmed.
***I prefer the lighter flavor of albacore tuna better, but it does have a higher mercury content than “regular” tuna, so decide for yourself. If you are pregnant or your children are very small, I would recommend plain tuna and, even at that, it should not be consumed very frequently.