2 Stone & Skillet english muffins

3 cans of tuna

1/4 cup mayonnaise

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped dill pickle

2 teaspoons celery seed

Tomato slices

10 slices of American cheese

1/4 cup milk


  • Preheat oven to 350 F
  • Unwrap cheese and chop into small pieces
  • Put cheese and milk in a small saucepan and heat to medium-low
  • Stir constantly so cheese doesn’t burn until fully melted
  • Turn heat to low to keep warm
  • In a large bowl, mix tuna, mayonnaise, onion, celery, pickle, celery seed, and salt and pepper to taste. Set aside
  • Cut muffin in half and place on a sheet pan
  • Top with tomato slices and scoop tuna salad on top
  • Place in oven for 10 minutes
  • Remove pan from oven and top with warm cheese sauce
  • Sprinkle with chopped chives
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