Heard of Toasty Tuna Melt Muffin Stacks? Let Me Tell You...
Alright, so pull up a chair. You know that feeling when you come home, it's raining (or just feels dreary), and you want something that's warm, slightly crunchy, cheesy, and just a bit retro? That's when I whip out my Toasty Tuna Melt Muffin Stacks trick. I started making these in college—honestly, out of desperation and a can of tuna my mum had snuck into my moving box—then kept making them because they're that good. One time my flatmate asked if I was cooking fish pie in a toaster... let’s just say she was both horrified and intrigued by the result. Never did get that toaster smell out, but we discovered gold!
Why I Keep Coming Back to This
I make these when I've got about ten minutes and a monstrous hunger (or when I want to impress my kids with minimal effort). My family goes a bit bonkers for these because they're handheld, gooey, and the kitchen smells like an old-school café. The secret? They look like you put in loads of effort, but you can basically do it with one eye closed. The one thing that always trips me up is the cheese… it will slither off if you’re not careful. Actually, I find it works better if you use thicker slices or shred it yourself, but sometimes I just go with the pre-shredded stuff (because, life).
What You’ll Need (But Feel Free to Improvise)
- 2 English muffins, split (sometimes I use regular toast if the muffins are hiding, bagels in a pinch)
- 1 can of tuna (in oil or water, whatever’s handy—my gran says John West or nothing, but honestly, any old tin will do)
- 2 tablespoons mayonnaise (I swap in Greek yogurt sometimes; don't tell my husband)
- 1 teaspoon Dijon mustard (or yellow, or leave it out if you’re not a fan, I won’t judge)
- 1 small spring onion, finely sliced (red onion is fine, or just skip if onions aren’t your thing)
- A small handful of grated cheddar (or a few slices, or even mozzarella… I once used pepper jack and wow, spicy!)
- Pepper, to taste (salt if you like, but I never bother)
- A bit of butter, for spreading (or margarine, or olive oil—whatever’s open)
How I Throw These Together (Honestly, It's Easy)
- Start by splitting your English muffins and toasting them until they're golden. If your toaster is moody like mine, you might need to give 'em an extra push-down. Or just pop them under a grill if that’s what you’ve got.
- In a bowl, chuck in your drained tuna. Add mayo, mustard, onion, and a crank of pepper. Mix it up—but don’t overthink it. This is where I usually sneak a taste (just to “check” the seasoning, but really because I’m hungry).
- Butter your toasted muffins. Essential? Maybe not, but it’s what makes them sing. Spoon the tuna mixture on top, divvying it up as evenly as you can (I always end up with one slightly sadder-looking muffin, but someone’s gotta take one for the team).
- Pile on the cheese. The more the merrier, but not so much that it flows off like a cheesy volcano. Or maybe you want that—no rules here.
- Place the loaded muffins back under the grill (or, if you’re like me and only have a dodgy oven, crank it to broil and keep the tray close to the heat). Watch carefully! They go from zero to scorched in a blink. When the cheese is bubbly and a bit toasted, you’re done. Don’t worry if it looks a bit weird at this stage—it always does! Let 'em cool just long enough to avoid third-degree burns on your tongue.
What I’ve Learned (Mostly the Hard Way)
- If you over-toast the muffins, they’ll turn into roof-of-your-mouth shredders. Err on the side of golden, not brown.
- I once used tuna in brine and regretted it. Too bland. Add more seasoning if that’s what you’ve got.
- If you don’t have a grill, use a frying pan with a lid on low heat. Actually, it makes the bottoms extra crisp, which I kind of love.
Experiments, Good and Bad
- Chopped pickles in the tuna mix? Yes, please.
- Once tried with tinned salmon—honestly, not my fave, but maybe you’ll like it.
- Adding a tomato slice before the cheese… makes it juicier, but sometimes too wet. Gotta blot those tomatoes!
- Tried with vegan cheese once. It melted (well, sort of), but tasted like plastic, so I’d stick to the real deal if you can.
What If You Don’t Have All the Right Kit?
A grill is ideal, but if you don’t have one, your regular oven broiler is fine. No toaster? Toast those muffins under the grill or in a skillet; I’ve even been known to just slap them in a dry pan and flip halfway. It’s not rocket science—just heat and bread and cheese.
How Long Will They Last? (Not Long in My House)
In theory, you could pop these in the fridge for a day or two, wrapped up tight. I think they taste better the next day—if you can stop yourself from eating them all right away! Just reheat under the grill or in the oven; microwave makes 'em a bit soggy, but sometimes I don't care.
How We Eat Them (And a Bit About My Sister’s Weird Tradition)
I love these hot, with a bit of crisp green salad on the side (if I’m feeling virtuous), or just some crisps and a pickle spear. My sister insists on dunking hers in ketchup, which I find slightly criminal, but—hey, whatever floats your boat. Some folks do a little hot sauce on top, which I tried once and now can’t un-do; highly recommend if you like a kick.
Things I Learned the Hard Way
- Don’t rush the toasting stage or you’ll end up with soggy bottoms (nobody likes those, trust me).
- I once piled so much cheese on top that everything slid off in the oven and I ended up scraping it off the tray. Less is more (or just let it drip and eat it with a fork, your call).
Real Questions I’ve Gotten (And My Honest Answers)
- Can I use chicken instead of tuna? Sure, but then it’s not really a tuna melt. I’ve subbed in tinned chicken a couple times when I was out of tuna, though—it’s tasty (but not quite the same comfort factor).
- Is this freezer-friendly? Eh, not really. The muffins go all weird and the cheese gets rubbery. Best fresh or next day at most.
- What goes with these? I usually serve with whatever’s in the fridge: pickles, crisps, even a handful of rocket leaves. There’s a good post over at Serious Eats about classic American tuna melts—that’s where I first learned you could use rye bread, actually. Or if you want to get fancy, check out Bon Appétit's version for inspo (they use capers!)
- Can kids help? Absolutely. Mine love mixing the tuna and piling on the cheese. Just keep little hands away from the hot grill, obviously.
- Do I have to use mayonnaise? Nope, try Greek yogurt or even a bit of sour cream. I’ve done both and lived to tell the tale.
Oh, and a quick digression—one time I tried making these after a late night out, and forgot to drain the tuna. Let’s just say it was… soggy, but still edible (barely). Lesson learned: drain the tuna. Anyway, hope you enjoy these Toasty Tuna Melt Muffin Stacks as much as I do. Let me know if you come up with a genius twist!
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup finely chopped red onion
- 1 tablespoon chopped fresh parsley
- ½ teaspoon black pepper
- 2 large English muffins, split
- 1 large tomato, sliced
- 4 slices cheddar cheese
Instructions
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1Preheat your oven broiler to high and line a baking sheet with parchment paper.
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2In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, red onion, parsley, and black pepper. Mix until well blended.
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3Arrange the split English muffin halves on the prepared baking sheet and lightly toast under the broiler for 2-3 minutes until golden.
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4Spoon the tuna mixture evenly onto each toasted muffin half. Top each with a slice of tomato and a slice of cheddar cheese.
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5Return the muffin stacks to the oven and broil for 3-5 minutes, or until the cheese is melted and bubbly.
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6Remove from the oven and serve hot, garnished with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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