Tuna Melt Bites

• 57 g (1 muffin) English muffin
• 85 g drained Canned tuna in water (3.0 oz drained)
• 10 g Light mayonnaise (⅔ tbsp)
• 15 g Nonfat Greek yogurt (1 tbsp)
• 3 g Dijon or yellow mustard (⅔ tsp)
• 15 g raw Celery (0.5 oz raw)
• 10 g drained Dill pickles (0.4 oz drained)
• 0.3 g Black pepper (⅛ tsp)
• 25 g Reduced-fat cheddar, grated (0.9 oz)

You'll need: Baking sheet, Bowl, Fork, Cutting board and knife.

Method

1. Mix the tuna salad

   Flake the tuna into the bowl. Finely dice the celery and pickles and stir them in with the mayonnaise, yogurt, mustard and pepper.

   Pat the tuna dry first. A drier salad doesn't make the muffin soggy.

2. Toast and top the muffin

   Heat the broiler on high. Split the muffin and toast the halves cut side up on the baking sheet for 2 minutes, until pale gold. Pile the tuna salad on the halves and sprinkle with the cheddar.

   Toast first. A pre-toasted muffin stays crisp under the tuna.

3. Broil until melted

   Broil for 2–3 minutes, until the cheddar is melted and flecked brown. Watch closely, because it goes from golden to burnt quickly.

   Keep the baking sheet on the middle rack. Right under the broiler the cheese burns before it melts.

4. Cut into bites

   Let the halves rest for 1 minute, then cut each into 4 small wedges and eat warm.

   Cut with a sharp, serrated knife and a light sawing motion. Pressing down squashes the topping.

Swaps

• Canned tuna → Canned salmon, drainedRicher taste, about 30 kcal more.
• English muffin → Rye crispbread, 2 slicesCrunchier, with about 30 kcal fewer.