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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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== Description == |
== Description == |
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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 |
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== Ingredients == |
== Ingredients == |
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| − | + | # 1 12-ounce can [[tuna]], drained and flaked |
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| − | + | # 1 whole large [[egg]] |
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| − | + | # ⅓ cup low fat mayonnaise/[[mayonnaise]] |
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| − | + | # ¼ teaspoon dry [[mustard]] |
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| − | + | # 3 tablespoons minced fresh [[onion]] |
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| − | + | # ½ cup finely diced [[celery]] |
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| − | + | # ⅓ cup (5 ounces) shredded [[American cheese]] |
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| − | + | # 5 [[English muffin]]s, split |
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== Directions == |
== Directions == |
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[[Category:Tuna Recipes]] |
[[Category:Tuna Recipes]] |
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[[Category:Sandwich Recipes]] |
[[Category:Sandwich Recipes]] |
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Revision as of 09:37, 22 February 2013
Description
Serves: 10
Ingredients
- 1 12-ounce can tuna, drained and flaked
- 1 whole large egg
- ⅓ cup low fat mayonnaise/mayonnaise
- ¼ teaspoon dry mustard
- 3 tablespoons minced fresh onion
- ½ cup finely diced celery
- ⅓ cup (5 ounces) shredded American cheese
- 5 English muffins, split
Directions
- 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.
- In a bowl, combine dry mustard and mayonnaise.
- Stir in onions, celery, chopped egg, and drained tuna. Toss lightly to mix.
- Mix in half of shredded cheese.
- Lay out split English muffins onto a baking pan. Spread ¼ cup of tuna salad to the edge of each muffin.
- Sprinkle the top with 1 tablespoon of remaining shredded cheese.
- Bake at 350 °F for 5 minutes until cheese is melted.