Horseradish Cheddar Tuna Melts

 

I saw this recipe for a no frills, open-faced Tuna Melt on the NYT cooking page a week or so ago.  This Horseradish Tuna Melt Recipe immediately caught my attention!!

I adore Tuna Melts, and I love, LOVE horseradish. The two together seemed like a "marriage made in heaven" concept to me!  I couldn't wait to make them!

I loved that there were only a very few store cupboard ingredients needed, things that I almost always have to hand.  I also loved that you don't need any special equipment or skills to make them!

I am not lazy, but nowadays if I can find something which is simple to make and doesn't require a lot of expensive ingredients, then I am keen to try it out.

The original recipe was four servings, I didn't need four servings, so I small-batched it to make only two.  These were quite simply delicious.

 

I think you could amp them up if you wanted to by adding some chopped spring onions or even celery.  Maybe even chopped capers, but to be honest they were delicious just as they are. I did add a bit extra horseradish because I like horseradish.

I really hope you will give them a go!

 

WHAT YOU NEED TO MAKE HORSERADISH CHEDDAR TUNA MELTS

Very simple ingredients, but, if you use the best ingredients that your money can buy, these are really delicious, despite their simplicity!

• 1 (5 oz/142oz) tin of solid albacore tuna, drained and flaked
• 2 TBS (or as needed) good quality mayonnaise
• 1 TBS creamed horseradish (or as needed)
• 1 clove of garlic, peeled and finely grated (I use my micro-plane grater)
• fine sea salt and black pepper to taste
• 2 English muffins, fork split in half
• 4 slices of strong/sharp cheddar cheese
• parsley or chives to garnish (optional)

Any light tuna will be good. I like the solid Albacore Tuna that is wild and line caught.  Just my preference.

I used Hellman's Mayonnaise, but I have also made these using Japanese Kewpie Mayo. Also very delicious.

Creamed horseradish can be found in the condiments section of most grocery stores.  It is not quite as harsh as plain grated horseradish, which is also in the same section. If you like a bit more heat by all means use the plain grated horseradish!

You can leave the garlic out if you wish or use garlic powder in it's place, but grated fresh garlic really packs a lovely flavor punch and a tiny bit of sharpness that is not at all unpleasant.

 

HOW TO MAKE HORSERADISH CHEDDAR TUNA MELTS

Easy peasy, lemon squeezy, these make for a quick and hearty lunch or light supper, depending on what you choose to serve with them!

Preheat your grill or broiler to high, placing the rack 6-inches from the heat source. Line a small baking tray if desired.

Use a fork to split your English muffins in half through the middle. Place the muffins, split sides up, on the baking tray.

Using a fork, flake the tuna into a bowl. Add the mayonnaise, and creamed horseradish, along with the garlic, a bit of salt and a hefty grinding of black pepper. Mash together with the fork.

Taste and adjust seasonings as desired. If it is too dry add a bit more mayonnaise, and if too mild, add a bit more horseradish to taste.

Lightly toast the English Muffins on both sides beneath the grill. Rearrange them so that the cut sides are up.

Divide the tuna mixture between the four muffin halves, spreading it to cover the muffins. Place a slice of cheese on top of each and then return the oven tray to the grill and then broil until the cheese has melted and the tuna is heated through, 2 to 3 minutes, max.

Garnish with chopped parsley or chives and serve immediately.  You can also make these easily in a Toaster Oven if you wish!

 

Fork Splitting an English Muffin is the best way to separate them into two halves. Not only is it easy to do, but it helps to preserve all of the tasty nooks and crannies that we love about this tasty bread. Once toasted, fork split muffins have lots of crispy bits.

HOW TO FORK SPLIT AN ENGLISH MUFFIN

Using a fork, and working horizontally, stick the fork into the muffins, prongs first, working your way around the center circumference of the muffins. Give the fork just a slight twist as you stick it in. By the time you get back to where you started, your muffin should easily pop into two.

NEVER, if you can help it, cut a muffin in half with a knife. This will only compress the beautiful texture of the muffin, making it almost gummy. Fork splitting is the way to go!

Store bought English Muffins have also almost always been pre-split and only need a little bit of help to separate the halves.  Hole the muffin on both hands and gently squeeze while rotating it. They halves should separate very easily. 

I have a lovely recipe  for homemade English Muffins here. They are a lot easier to make than one would suppose!

 

 I was a bit worried that, with so few ingredients, these might not be as delicious as the tuna melts that I usually make, but all of the worry was for naught. They were fabulous!

They were filled with loads of flavor and the ease of preparation was a real bonus. I enjoyed mine with some crisp celery sticks on the side.

If you are also a fan of the Tuna Melt, you might also enjoy these other options, both of which I can promise you are simply delicious!

AIR FRYER TUNA MELT - My "now" favorite way of making a tuna melt. I used to do it in a skillet on top of the stove, but since I discovered doing it in the air fryer, I will never do it any other way. The bread stays nice and crisp and buttery.  The cheese melts perfectly. Easy peasy, lemon squeasy!

TUNA MELT CASSEROLE - A most delicious tuna casserole which embodies all of our favorite bits of the tuna melt, except in pasta form! Raid your store cupboard to make a healthy tuna pasta bake in a hurry. Finishing this tuna bake under the grill saves time, too.  With broccoli and tuna in the rich and creamy pasta base, topped with sliced ripe tomatoes and plenty of cheese, this is a winner!

TUNA MELT SLIDERS - Quick and very easy to make, designed to get you in and out of the kitchen as quickly as possible, this small batch recipe embodies the best of a tuna melt, except in mini slider bun form.  Made with simple ingredients and generously filled, two of these make for a really delicious supper!  All you need are some potato chips or salad on the side!

Yield: 2

Author: Marie Rayner

Horseradish Cheddar Tuna Melts

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

How to turn one can of Tuna and a few other simple ingredients into a delicious sandwich. No fuss, no muss and incredibly tasty!

Ingredients

• 1 (5 oz/142oz) tin of solid albacore tuna, drained and flaked
• 2 TBS (or as needed) good quality mayonnaise
• 1 TBS creamed horseradish (or as needed)
• 1 clove of garlic, peeled and finely grated (I use my micro-plane grater)
• fine sea salt and black pepper to taste
• 2 English muffins, fork split in half
• 4 slices of strong/sharp cheddar cheese
• parsley or chives to garnish (optional)

Instructions

1. Preheat your grill or broiler to high, placing the rack 6-inches from the heat source. Line a small baking tray if desired.
2. Use a fork to split your English muffins in half through the middle. Place the muffins, split sides up, on the baking tray.
3. Using a fork, flake the tuna into a bowl. Add the mayonnaise, and creamed horseradish, along with the garlic, a bit of salt and a hefty grinding of black pepper. Mash together with the fork.
4. Taste and adjust seasonings as desired. If it is too dry add a bit more mayonnaise, and if too mild, add a bit more horseradish to taste.
5. Lightly toast the English Muffins on both sides beneath the grill. Rearrange them so that the cut sides are up.
6. Divide the tuna mixture between the four muffin halves, spreading it to cover the muffins. Place a slice of cheese on top of each and then return the oven tray to the grill and then broil until the cheese has melted and the tuna is heated through, 2 to 3 minutes, max.
7. Garnish with chopped parsley or chives and serve immediately.

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