Spread this 1 savory mix over english muffin halves into a skillet for a hot, no-fuss meal that tastes like you tried harder than you did

In a medium bowl, combine the drained tuna, mayonnaise, dill pickle relish, yellow mustard, finely chopped celery, and black pepper. Use a fork to break up the tuna and mix until everything is evenly combined into one savory spread.

Split the English muffins in half so you have 4 open-faced pieces. If they are very soft or fresh, you can lightly toast them in a dry skillet or toaster just until the cut sides feel a bit sturdy, but this is optional.

Place a large skillet over medium-low heat and add the butter or oil. Let it melt and coat the bottom of the pan.

Lay the English muffin halves into the warm skillet, cut side up, so the bottoms are in contact with the buttered pan. Gently press them down so they sit flat and steady.

Using a spoon or small spatula, spread the tuna mixture generously over each English muffin half, right there in the skillet. Go all the way to the edges so every bite is flavorful and the topping helps protect the muffin from drying out.

Sprinkle the shredded cheddar cheese evenly over the tuna-topped muffin halves, or lay torn cheese slices over the top, covering as much of the surface as you can.

Cover the skillet with a lid (or a large baking sheet if you don’t have a lid) to trap the heat. Cook over medium-low heat for 5–8 minutes, or until the bottoms of the muffins are lightly crisped, the tuna mixture is hot, and the cheese is melted and gooey.

Carefully lift one muffin half with a spatula to check the bottom; it should be lightly golden and a bit crisp around the edges. When they look and smell toasty and the cheese is fully melted, remove the muffin halves to plates.

Let the tuna melts sit for a minute to cool slightly, then serve warm. They’re meant to be eaten with a fork and knife, but around here, plenty of folks just pick them up once they’re cool enough to handle.

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