This is almost a knife and fork sandwich; it is gooey, messy, but seriously finger licking good. The addition of the red wine vinegar really completes the full flavor of the tuna salad. It keeps it tasting fresh and bright. Don't leave it out!
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recipe adapted from allrecipes
2 (6 ounce) cans solid white tuna in water, drained ("solid light tuna" doesn't mean healthier! Please don't make that mistake!)
1/4 cup mayonnaise, plus a little more for spreading on muffins
1/4 cup celery, diced
1/4 cup onion, finely chopped
1 1/2 teaspoons red wine vinegar
salt and freshly ground black pepper, to taste
2 english muffins, split
2 slices cheese of your choice, (I used American) broken in half
tomato slices and lettuce for garnish
Preheat the oven broiler.
In a bowl, combine the tuna, mayonnaise, celery, onion, and vinegar. Season to taste with salt and pepper.
Place the english muffins on a baking sheet, and broil 1 minute, until lightly toasted. Remove from the oven and spread 2 halves with the tuna salad. Place 1 cheese slice on top of the tuna salad, layer with a tomato slice and top with remaining cheese slices.
Return the tuna salad topped muffins to the preheated oven, and broil 3 to 5 minutes, until cheese is melted. Meanwhile, spread mayonnaise onto the two reserved halves of english muffins. Once finish broiling, remove from oven, top with the lettuce and remaining halves of english muffins. Serve with a nice bowl of Gourmet Tomato or Loaded Potato Soup. Enjoy!
Find my recipe and more at Foodista.com!