Tuna Muffin Melt
Halved and toasted muffins are an ideal size for smaller children to pick up and eat. Don’t be put off if the tuna filling makes more than you need – it keeps, covered, in the fridge for 2 to 3 days and also makes a good sandwich or quesadilla filling. For a quesadilla, spread half of the tuna mix over a wheat tortilla wrap, scatter over half the cheese and top with a second wrap, then dry fry or grill for around 2 minutes each side until crisp.
Pre-heat the grill to High.
Put the tuna and spring onion in a bowl and stir in the yoghurt, ketchup, lemon juice and Worcestershire sauce (if using).
Lightly toast the muffins, then pile the tuna mix on to the cut sides.
Scatter over the cheese and grill for 1 to 2 minutes until the cheese has melted.
Cool slightly, then serve cut in half or into quarters.
Prep time: 5 minutes