If there’s one sure-fire thing that brings me back to school-day cafeteria lunches, it’s tuna melts. Cheesy English Muffin Tuna Melt Faces are the epitome of kiddo comfort food in hot lunch form, but they make a great after-school snack too.
Making melts into faces is an adorable way to get your kids interested in what they’re eating, as well as encourage them to be creative in the kitchen. And while you’re slicing up vegetables to use for the faces, slice up some extra for serving along with the melts because they make a really pretty rainbow for your little ones to dive into (and anything that gets them eating more veggies is a total bonus, right?).
I kept the ingredient list pretty simple here because, let’s face it, tuna melts really don’t need much going on other than tuna salad, some kind of base (English muffins work well here; you can also use bagels, but you’ll get a dip in the center where the cheese melts down, which can be a challenge if you want to make cute faces), and melty cheese.
Here I used GO Veggie! Lactose Free Cheddar Flavor Slices to fulfill the melty cheese requirement, but the GO Veggie! Mozzarella or Swiss Flavor Slices would also be great; you can even double up on the slices for extra cheesy goodness. GO Veggie! slices are a great choice with double the calcium with nearly as much protein as cheese, 40% less calories and 50% less fat. And they keep these melts lactose free!
Cheesy English Muffin Tuna Melt Faces
By Faith Gorsky, www.AnEdibleMosaic.com
Yields 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Cheesy English Muffin Tuna Melts:
1 (7 oz) can tuna in water, drained
1 medium stalk celery, diced small
2 tablespoons thinly sliced scallion
1/4 cup low-fat mayo
1/2 teaspoon dried Italian herb seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
2 English muffins, split in half
4 GO Veggie! Lactose Free Cheddar Flavor Slices
For Decorating the Faces:
Black olives, bell peppers, carrots, scallion, or any other vegetables
Preheat the oven to 350F; line a baking sheet with foil.
Stir together the tuna, celery, scallion, mayo, dried Italian herb seasoning, garlic powder, salt, and black pepper.
Divide the tuna mixture between each of the 4 English muffin halves; top each with 1 slice of cheddar.
Bake until the tuna melts are warm throughout and the cheddar is melted, about 5 to 10 minutes.
If desired, use vegetables to make faces.