Xfood Article

• Prep time: 15 minutes
• Cook time: 15 minutes
• Yield: 8 tuna melts

INGREDIENTS

• 1 medium carrot
• 5 radishes
• 1/2 pickle
• 3 to 4 tablespoons pickle juice

For the Tuna Melts:

• 1 stalk celery, minced
• 1/4 cup minced red onion
• 2 tablespoons minced red pepper
• Juice of 1/2 lemon
• 2 cans (about 10 total ounces) albacore tuna, oil or water packed
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup mayonnaise
• 4 whole English muffins
• 8 slices Swiss cheese

 INSTRUCTIONS

1 Make the pickled veggies: Peel and slice the carrot in half down its length and then into thin half-coins. Slice the radishes in half and then slice into half-coins as well. Do the same with the pickle.

Stir the vegetables together with 3 tablespoons of pickle juice to coat. Set aside for a few minutes while you make the tuna melt muffins. Taste, and add more pickle juice if needed.

2 Preheat oven to 400°F.

3 Make the tuna mixture:  In a medium bowl, stir together minced celery, onion, red pepper, salt, pepper, and tuna. Fold in the mayo last.

 4 Prep the tuna melts:  Spread out English muffin halves on a baking sheet. Add half a slice of Swiss cheese to the bottom of each muffin. Top each muffin with about two tablespoons of tuna salad mix. Top with second half of cheese.

5 Bake: Bake the tuna melts for 12 to 15 minutes until muffins are browned around the edges and the cheese is melted.

6 Serve: Serve while warm with pickled veggies on the side (optional).