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by user [[User:Elocina|Elocina]] |
by user [[User:Elocina|Elocina]] |
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*[http://www.fns.usda.gov/fdd/facts/hhpfacts/FS-ChunkLightTuna.pdf Chunk Light Tuna in Water, Canned] by the US Department of Agriculture, public domain government resource -- original source of recipe |
*[http://www.fns.usda.gov/fdd/facts/hhpfacts/FS-ChunkLightTuna.pdf Chunk Light Tuna in Water, Canned] by the US Department of Agriculture, public domain government resource -- original source of recipe |
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[[Category: Celery Recipes]] |
[[Category: Celery Recipes]] |
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[[Category: American Cheese Recipes]] |
[[Category: American Cheese Recipes]] |
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+ | [[Category: English Muffin Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div> |
Revision as of 05:14, 18 April 2008
by user Elocina
Info
Cook Time:
Serves: 10
Ingredients
- 1 12-ounce can tuna, drained and flaked
- 1 whole large egg
- 1/3 cup lowfat mayonnaise/mayonnaise
- ¼ teaspoon dry mustard
- 3 tablespoons minced fresh onion
- ½ cup finely diced celery
- 1/3 cup (5 ounces) shredded American cheese
- 5 English muffins, split
Directions
1.Hard-cook egg: place egg in small saucepan, cover with cold water. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Drain and cool in cold water. Peel and chop.
2.In a bowl, combine dry mustard and mayonnaise.
3.Stir in onions, celery, chopped egg, and drained tuna. Toss lightly to mix.
4.Mix in half of shredded cheese.
5.Lay out split English muffins onto a baking pan. Spread 1/4 cup of tuna salad to the edge of each muffin.
6.Sprinkle the top with 1 tablespoon of remaining shredded cheese.
7.Bake at 350° for 5 minutes until cheese is melted.
Source
- Chunk Light Tuna in Water, Canned by the US Department of Agriculture, public domain government resource -- original source of recipe