This tuna melt without mayo is a simple, less rich, but very tasty recipe. It's the only tuna melt I make, and my husband has converted from the traditional kind to mine!
To enhance texture, lightly toast the English muffins before adding toppings; this creates a better structural base and prevents sogginess. Ensure tuna is thoroughly drained to avoid a watery filling. For added complexity, incorporate a pinch of smoked paprika or a dash of hot sauce into the tuna mixture. While Cheddar is classic, experiment with Gruyère or Monterey Jack for different flavor profiles and melt characteristics. A common pitfall is overbaking, which can dry out the tuna; remove once the cheese is bubbly and golden. Garnish with fresh chives or a thin tomato slice post-bake for a touch of freshness and color. For an extra kick, a small amount of finely minced bell pepper or celery can add crunch.