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Tuna Muffin Melt

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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.

Tuna Muffin Melts

Ingredients

one 6-ounce can tuna, drained
1 scallion, finely chopped
2 tablespoons Greek-style yogurt
2 tablespoons ketcup
1/4 teaspoon fresh lemon juice
2 drops Worcestershire sauce (optional)
salt and pepper, to season
2 English muffinsm split in half
1/3 cup grated Cheddar

Method:

Preheat the broiler.Put the tuna and scallion in a bowl and stir in the yogurt, ketcup, lemon juice, and Worcestershire sauce, if using.
Season to taste with salt and pepper.
Lightly toast the muffins. Pile the tuna mix on the cut sides. Sprinkle with the cheese and broil for 1 to 2 minutes, until the cheese has melted. Let cool slightly, then serve cut in half or into quarters

Information:
Prep time: 5 minutes
Cooking time: 5 minutes
makes 4 melts
Not suitable for freezing
Suitable from one year.