
Creamy tuna salad with crunchy celery and water chestnuts served on a toasted English muffin and topped with tangy cheddar cheese. |
Equipment
- Toaster
Ingredients
- One (6-ounce) can tuna packed in water, drained
- ⅓ cup celery, chopped
- ¼ cup water chestnuts
- ¼ cup low-fat Thousand Island dressing
- 2 English muffins, split
- 3-4 ounces shredded cheese
- salt and pepper, to taste
Instructions
- Preheat broiler.
- Combine tuna, celery, water chestnuts, and dressing in a bowl. Season with salt and pepper.
- Toast English muffin halves.
- Place English muffins split side up on a baking sheet. Top each half with ¼ of tuna mixture.
- Place in oven and broil for for 2-3 minutes, or until heated through.
- Top muffin halves with cheese and return to broiler until cheese is melted, about one minute longer.