Horseradish-Cheddar Tuna Melts

Name: Horseradish-Cheddar Tuna Melts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 (5-ounce) cans tuna, drained; 1/4 cup mayonnaise, plus more as needed; 2 tablespoons prepared or creamy horseradish, not drained, plus more as needed; 2 garlic cloves, finely grated; Black pepper; 4 English muffins, split with a fork; 8 slices sharp Cheddar; Chopped fresh parsley or chives, for garnish (optional)

By Ali Slagle

Updated May 1, 2024

Horseradish-Cheddar Tuna Melts — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Rating: 5(275)
Comments: Read comments

These no-frills, open-faced tuna melts pack a punch because horseradish and Cheddar make a rowdy pair. Jarred horseradish is a nose-tingling combination of grated horseradish, vinegar and salt, so the tuna only needs a couple tablespoons and a little mayo, garlic and black pepper to make it zesty and creamy. If you’re only serving two, the recipe halves easily, and you can broil it in a toaster oven. Eat for lunch or dinner alongside an iceberg salad, pickle spears or potato chips.

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Ingredients

Yield:4 servings

2(5-ounce) cans tuna, drained
¼cup mayonnaise, plus more as needed
2tablespoons prepared or creamy horseradish, not drained, plus more as needed
2garlic cloves, finely grated
Black pepper
4English muffins, split with a fork
8slices sharp Cheddar
Chopped fresh parsley or chives, for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Arrange a rack about 6 inches from the broiler heat source and heat the broiler to high.
Step 2
In a medium bowl, use a fork to mash together the tuna, mayonnaise, horseradish, garlic and a few grinds of pepper until smooth. Taste and, if it’s mild, add more horseradish; if it’s dry, add more mayonnaise.
Step 3
Place the English muffins on a sheet pan and toast lightly under the broiler on both sides, 1 to 2 minutes per side (check frequently to avoid burning). Arrange the English muffins split-sides up, then top with the tuna salad (about 3 tablespoons each). Top each with a slice of Cheddar. Broil until the cheese has melted, 1 to 2 minutes. Garnish with parsley or chives, if using. Eat right away.

Ratings

5 out of 5

275 user ratings

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Comments

RJ1 year ago

I get that people don’t like mayo but also by adult hood have figured out ways to avoid it. How do you normally eat a tuna sandwich? Maybe yogurt will work someone suggested avocado or maybe this isn’t the recipe for you. And funny how some say too much horseradish and others not enough. Everything is a matter of personal taste, viva la difference. Best advice I have gotten is taste as you go, avoid recipes that have ingredients you dont like.

Winnie1 year ago

Yes! Find a new recipe.

Kaytoo1 year ago

Made as written, plus a few capers and a touch of coarse mustard. Lovely! Drain the tuna well to avoid the feel of 'too much mayo' (or reduce mayo). Will likely add celery and red onions next time just to give it some crunch.

ShorelineCook6 months ago

Did it all in toaster oven. Super easy lunch!

Deborah7 months ago

Absolutely loved this comfort food recipe. I made it as written now several times. Gourmet bakery English muffins makes all the difference. Great quick, satisfying dinner when you don’t feel like cooking.

Kristin11 months ago

This was so easy and so delicious. Will make again for sure!

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