A quick and satisfying meal that uses English muffins topped with melted cheddar cheese.
Tuna Veggie Melt
Ingredients
1 can (5 ounces) tuna in water, drained
¼ cup chopped celery (about 1 stalk)
1 green onion, sliced
½ cup grated carrot
1 Tablespoon mayonnaise
¼ teaspoon black pepper
3 whole-wheat English muffins
½ cup (2 ounces) grated cheddar cheese
Directions
- Wash hands in soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a small bowl, mix tuna, celery, onion, carrot, mayonnaise and pepper.
- Top each muffin half with tuna mixture and grated cheese.
- Broil until cheese melts, about 3 minutes
- Refrigerate leftovers within 2 hours
Notes
- No tuna? Use canned or cooked salmon or mackerel.
You might also like...
Turkey Stroganoff
Turkey Stroganoff
Comforting macaroni with a creamy mushroom sauce and tasty peas. Ready in under an hour!
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
One-Pan Spaghetti
One-Pan Spaghetti
Spaghetti ingredients simmer together in one pot for a simple and tasty meal.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
10 cups
Jollof Rice
Jollof Rice
This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Turkey Ginger Rice Lettuce Wraps
Turkey Ginger Rice Lettuce Wraps
Fresh and filling meal with a warm blend of rice, vegetables and a savory sauce.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
6 cups
Prepare:
5 minutes
Cook:
6 to 8 minutes
Makes:
4 muffin halves
Turnip Pancakes
Turnip Pancakes
Root vegetables are grated, battered cooked in a skillet until golden and crispy.
Prepare:
30 minutes
Cook:
45 minutes
Makes:
12 pancakes
Comments
We loved adding more vegetables to a normal tuna melt for a quick and tasty lunch. I chopped the celery small and grated the carrot so that it mixed in easily. You could use any type of cheese you have on hand.
Sherman Extension used this recipe as part of the Sherman School SKORE afterschool program fall 2019. The youth, grades 1-5, had already made a basic grilled tuna sandwich a week prior. This Tuna Veggie Melt was fun for the youth to prepare, as it involved a lot of chopping and cutting, but most of the children were not very happy to see so many vegetables mixed in with the tuna! They grudgingly prepared the sandwiches but only a few, in the class of 10, were willing to actually try the sandwiches...which were pronounced "pretty good" by those brave enough to taste test. This recipe might be more appreciated by teens or adults who want to incorporate more veggies into their meals.