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

For a slightly lighter version, use light mayonnaise or replace half the mayo with plain Greek yogurt; the mustard and relish will keep things tangy. If you enjoy more crunch, stir in extra finely chopped celery or a tablespoon of minced onion. Swap the cheddar for whatever cheese you have—American, Colby, or Swiss all melt beautifully and change the character just a bit.

To stretch the recipe, add another English muffin and thin the tuna mixture with an extra spoonful of mayo. If you like a little heat, add a pinch of cayenne or a few dashes of hot sauce to the tuna mix. For a more browned top without using the oven, turn the heat to low once the cheese has melted, remove the lid, and let the muffins sit another minute or two so the cheese gets tiny golden spots. Leftover tuna mix keeps well in the refrigerator for a day or two; the next time, you can spread it over fresh muffin halves in the skillet and have another quick, comforting meal with almost no effort.