Tuna Melt

I swear I have been craving a tuna melt for about a good week now. And then last night when I was watching The Americans and Stan was having lunch with Zinaida at the diner and she asked, “What is a tuna melt?” I was sold, a tuna melt had to made today. Coincidentally, I had some English muffin bread that I made and there were about two slices left, it was just the amount I needed for my melts. Moons ago, I had English muffin bread and haven’t seen it anywhere. My first and only attempt at making bread was a sad one. It was a hot summer day and it was a garlic rosemary walnut bread that wasn’t quite done. But I ate it anyway, once I toasted it and buttered it, it’s wasn’t so bad. But I added more rosemary, thinking it would add to the earthiness of the loaf but it wasn’t a good idea, overwhelming it and for a while just the sight of rosemary made me run in the other direction. So, making bread has always intimidated me. But then I saw a recipe for English muffin bread on Cook’s Country that looked easy and it was. It was so easy, the following weekend I made another batch substituting reduced fat buttermilk for the milk in the recipe and instead of dusting with cornmeal, I dusted with raw brown rice farina and it was a little more tangy and tasted more like the bread I loved. (Really- if you are intimidated by making bread, try this as your first experiment and you won’t be disappointed.) So, where were we? Tuna melting time…


  • 1 English muffin, split and lightly toasted or 2 slices English muffin bread
  • 1 can chunk light tuna fish
  • 1/2 stalk celery minced, about 2 tablespoons
  • 1 tablespoon minced red onion
  • 1 tablespoon mayonnaise
  • a few black olives, minced
  • thinly sliced fresh mozzarella sliced or shredded

DSC05503Combine the tuna, celery, onion, mayo, olives and spread over the English muffin halves, top with the mozzarella slices and broil on high, about 6 inches away from the flame, until nice and bubbly, about 5 minutes. Enjoy!

DSC05492My first batch of bread!

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