Ingredients
1medium carrot
5radishes
½pickle
4tbsppickle juice
1celery stalk,minced
¼cupred onion,minced
2tbspred pepper,minced
½lemon,juiced
10ozalbacore tuna,(2 cans), oil or water packed
⅛tspsalt
⅛tspfreshly ground black pepper
⅓cupmayonnaise
4whole english muffins
8slicesSwiss cheese
Preparation
Peel and slice the carrot in half down its length and then into thin half-coins. Slice the radishes in half and then slice into half-coins as well. Do the same with the pickle.
Stir the vegetables together with 3 tablespoons of pickle juice to coat. Set aside for a few minutes. Taste, and add more pickle juice if needed.
Preheat the oven to 400 degrees F.
In a medium bowl, stir together minced celery, onion, red pepper, salt, pepper, and tuna. Fold in the mayo last.
Spread out English muffin halves on a baking sheet. Add half a slice of Swiss cheese to the bottom of each muffin. Top each muffin with about 2 tablespoons of tuna salad mix. Top with the second half of cheese.
Bake the tuna melts for 12 to 15 minutes until muffins are browned around the edges and the cheese is melted.
Serve while warm with pickled veggies on the side, and enjoy!
