| 6 | 5 | 387 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 3 min | 7 |
| 4 2/3 can drained | Skipjack tuna, canned, in water (flaked) |
| 1/2 cup | Mayonnaise |
| 1/2 cup | Chives (chopped, plus more for garnish) |
| 1/3 tsp | Sea Salt |
| 397 gm | English muffin, whole-wheat (halved, lightly toasted) |
| 67 gm | Mozzarella cheese (shredded) |
Set your oven to broil.
In a bowl, stir together the tuna, mayonnaise, chives, and salt until well combined. Spread the tuna mixture evenly over each English muffin slice and sprinkle mozzarella on top.
Transfer to a baking sheet and broil in the oven for three minutes or until the cheese is melted. Garnish with more chives (optional). Enjoy!
Leftovers: Refrigerate the tuna mixture in a separate airtight container for up to two days.
Serving Size: One serving equals approximately two English muffin slices topped with 80 grams of tuna.
Gluten-Free: Use gluten-free bread, crackers, cucumber slices, or rice cakes instead of English muffins.
Additional Toppings: Minced red onion, black pepper, sliced green onions, celery, mustard, or sauerkraut.
English Muffin: One English muffin is roughly two ounces or 57 grams.
| Grain | 1.6 |
| Meat | 1.5 |
| Milk Alternative | 0.2 |
