This tuna melt on English muffin halves is the sort of no-fuss meal I lean on when the day has run long and the sink is already full. It tastes like you fussed—with a warm, toasty bottom, a creamy, savory topping, and a little tang from dill pickle relish and mustard—but it comes together with one simple mix and a single skillet. It reminds me of the quick suppers my mother would throw together on the farm when a church meeting ran late: open-faced, melty, and hearty enough to keep you going, without turning the oven on or dirtying half the kitchen.
Serve these skillet tuna melt English muffin halves hot, right out of the pan, with a handful of potato chips or crisp carrot and celery sticks for crunch. A simple side salad—leaf lettuce, sliced onion, and a tomato if you have one—goes nicely with the rich, creamy topping. A bowl of tomato or vegetable soup makes this feel like a cozy diner lunch, and a glass of cold milk or iced tea fits the old-fashioned Midwestern spirit of the meal.
Skillet Tuna Melt English Muffin Halves
Servings: 2–3
Ingredients
1 (5-ounce) can tuna, drained well
3 tablespoons mayonnaise
2 tablespoons dill pickle relish, drained slightly
1 teaspoon yellow mustard
1/4 cup finely chopped celery
1/4 teaspoon freshly ground black pepper
2 English muffins, split into 4 halves
1 tablespoon butter or neutral cooking oil (for the skillet)
1/2 cup shredded cheddar cheese (or 2–3 slices, torn)
Directions
In a medium bowl, combine the drained tuna, mayonnaise, dill pickle relish, yellow mustard, finely chopped celery, and black pepper. Use a fork to break up the tuna and mix until everything is evenly combined into one savory spread.
Split the English muffins in half so you have 4 open-faced pieces. If they are very soft or fresh, you can lightly toast them in a dry skillet or toaster just until the cut sides feel a bit sturdy, but this is optional.
Place a large skillet over medium-low heat and add the butter or oil. Let it melt and coat the bottom of the pan.
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