Tuna Melt

Is there anything as cozy and comforting as a tuna melt on a rainy day? This sandwich is a favorite, regardless of the weather. For our recipe, we start with a classic tuna salad, made with tuna (oil-packed or water-packed, and drained) mixed with crunchy chopped celery and red onion, dressed with a mixture of mayonnaise and Dijon mustard, and seasoned with finely chopped parsley, kosher salt, and freshly cracked black pepper.

If you are looking for extra pops of salty umami flavor, stir in a tablespoon of capers (if they are salt-packed capers, be sure to rinse them first). And while we love the bright freshness of parsley here, feel free to play around with other herbs. Delicate herbs like dill, basil, and tarragon are especially nice with tuna salad; stir in a tablespoon of chopped herbs instead of the parsley, or along with it. Add a pinch of kosher salt and a few grinds of black pepper, and you are ready to go.

English muffins serve as a sturdy base for these tuna melts; toast them before topping them with tuna. We like them served open-faced, so that the cheese can bubble and brown a bit on top as it melts under the broiler. It turns this classic sandwich into a knife-and-fork affair, a pantry-friendly meal that comes together in just a few minutes.