Categories: Hot Sandwich, Main Dish, Rachael Ray, Tuna
Ingredients
- 4 sandwich-size sourdough English muffins
- 2 (9 ounce) cans tuna in water, well-drained
- 5 tablespoons sweet pickle relish
- 1/2 medium white onion, finely chopped
- 2 stalks celery & leaves, finely chopped
- 2 teaspoons Old Bay Seasoning
- 1/2 cup mayonnaise (or Ranch Dressing)
- 4 radishes, finely chopped
- salt
- black pepper
- 2 vine-ripened tomatoes, sliced
- 3/4-1 lb sharp white cheddar cheese, sliced
Directions
-
Preheat broiler.
-
Cut the English Muffins in half horizontally; place cut side up on a cookie sheet; lightly toast in the oven; remove from oven but leave the broiler on.
-
In a bowl, combine the tuna, relish, onion, celery, Old Bay, mayonnaise, and radishes using 2 forks to mash the salad.
-
Season to taste with salt and pepper.
-
Use a large scoop to mound the salad evenly on top of the 8 muffin halves.
-
Top each mound with tomato and cheese slices; place the open face sandwiches under the broiler to melt the cheese; serve immediately.