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.

Ingredients

• 1 x 170g can tuna drained
• 1 spring onion, finely chopped
• 2 tbsp Greek yoghurt
• 2 tbsp tomato ketchup
• Quarter tsp fresh lemon juice
• 2 drops Worcestershire sauce (optional)
• 2 English muffins, split in half
• 40g Cheddar, grated

Method

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.

Information

Prep time: 5 minutes
Cooking time: 5 minutes
Makes 2 to 4 portions (recipe easily halved)
Not suitable for freezing
Suitable from one year