Horseradish-Cheddar Tuna Melts
Updated May 1, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2(5-ounce) cans tuna, drained
- ¼cup mayonnaise, plus more as needed
- 2tablespoons prepared or creamy horseradish, not drained, plus more as needed
- 2garlic cloves, finely grated
- Black pepper
- 4English muffins, split with a fork
- 8slices sharp Cheddar
- Chopped fresh parsley or chives, for garnish (optional)
Nutritional analysis per serving (4 servings)
526 calories; 32 grams fat; 13 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 8 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 33 grams protein; 853 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange a rack about 6 inches from the broiler heat source and heat the broiler to high.
- Step 2
In a medium bowl, use a fork to mash together the tuna, mayonnaise, horseradish, garlic and a few grinds of pepper until smooth. Taste and, if it’s mild, add more horseradish; if it’s dry, add more mayonnaise.
- Step 3
Place the English muffins on a sheet pan and toast lightly under the broiler on both sides, 1 to 2 minutes per side (check frequently to avoid burning). Arrange the English muffins split-sides up, then top with the tuna salad (about 3 tablespoons each). Top each with a slice of Cheddar. Broil until the cheese has melted, 1 to 2 minutes. Garnish with parsley or chives, if using. Eat right away.
Private Notes
Comments
I get that people don’t like mayo but also by adult hood have figured out ways to avoid it. How do you normally eat a tuna sandwich? Maybe yogurt will work someone suggested avocado or maybe this isn’t the recipe for you. And funny how some say too much horseradish and others not enough. Everything is a matter of personal taste, viva la difference. Best advice I have gotten is taste as you go, avoid recipes that have ingredients you dont like.
Made as written, plus a few capers and a touch of coarse mustard. Lovely! Drain the tuna well to avoid the feel of 'too much mayo' (or reduce mayo). Will likely add celery and red onions next time just to give it some crunch.
I sometimes used smooshed avocado instead of mayo. Gives you the fat content and the sticktoitness of mayo. Only thing is you have green tuna salad which once you get used to is no biggie but be prepared to explain it to others not used to it!
I used a couple of 3.9 ounce cans of oil packed tuna. I think this tuna tends to be less dry than water packed so I just used 2 tablespoons of mayo and the 2 tablespoons of horseradish. I did add a couple tablespoons of very finely diced celery based on a comment. I thought these were subtly delicious.
This was a good, quick meal in a pinch--I love Ali Slagle and own her cookbook. "I Dream of Dinner So You Don't Have To." I have multiple sclerosis, and when I was too weak to cook myself a proper dinner this evening, this option really hit the spot and gave me a change-up from avocado toast and Eric Kim's tuna-mayo bowl. I always appreciate Ali Slagle's recipes and look forward to them.
You can go HEAVY on the mayo here. One-quarter cup is for amateurs. Also, one or two more cloves of garlic. And if you’re trying to get hella sexy with it, add diced shallots (or red onions) and two diced medium-boiled eggs to the tuna mix.