Hello! Is the cabin fever setting in yet? How about a recipe rut? I hear ya. Yesterday I was experiencing both and mentally running through our currently stocked pantry items when I remembered an easy and solid lunch option: tuna melts.
These aren’t like the ones your mom made when you were a kid. There’s no gloppy mayo. No sliced bread either. These are made with freshly squeezed lemon juice, olive oil, salt and pepper. You can toss in some finely chopped celery if you have it too. Spoon this mixture atop a toasted English muffin and add some chunks of sharp English cheddar cheese, broil it a few minutes and you’ve yourself one tasty lunch. With Lent around the corner, it’s a great substitute for meat too.
Lemon Tuna Melts
- 3 Tbl extra virgin olive oil
- juice from one freshly squeezed lemon
- 2 cans of white albacore tuna packed in water, drained
- salt and pepper to taste
- 1 stalk of celery chopped fine (optional)
- 4 English muffins, sliced in half and toasted
- Sharp or extra sharp cheddar cheese
- Toast the English muffins until browned.
- In a medium bowl, combine drained tuna, juice from 1 lemon, 3 Tbl olive oil, salt, pepper and celery.
- Spoon tuna mixture on top of toasted English muffins. Top with cheddar cheese.
- Place open-faced tuna sandwiches under broiler until top is golden and bubbly.