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  • 4 Thomas'® Light Multi-Grain English Muffins
  • 3 cans chunk light tuna
  • 1 cup mayo
  • ½ cup celery, chopped
  • 2 tbsp hot sauce
  • 2 boiled eggs, chopped
  • 2 tbsp Dijon mustard
  • ¼ cup red onion, chopped
  • 1 tsp onion salt
  • 4 tbsp butter
  • 8 slices cheddar cheese
  • 8 slices tomato
  • salt & pepper


  1. Preheat oven to 400°F.
  2. In a bowl, mix together tuna, mayo, celery, hot sauce, boiled eggs, dijon mustard, red onion, onion salt, and season with salt & pepper to taste.
  3. Split English Muffins with hands or fork. Smear the outside and inside of each half with butter add a slice of cheddar cheese to the inside of each Muffin. Add a tomato slice to the Muffin bottoms and place on baking sheet to toast for 9 minutes.
  4. Remove baking sheet from oven and then top each half with a scoop of tuna salad, reserving any leftover tuna for later snacking. Cook for an additional 3 minutes.
  5. Remove from oven and bring top and bottom together for the ultimate melt.

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