Categories: Hot Sandwich, Main Dish, Rachael Ray, Tuna

Ingredients

• 4 sandwich-size sourdough English muffins
• 2 (9 ounce) cans tuna in water, well-drained
• 5 tablespoons sweet pickle relish
• 1/2 medium white onion, finely chopped
• 2 stalks celery & leaves, finely chopped
• 2 teaspoons Old Bay Seasoning
• 1/2 cup mayonnaise (or Ranch Dressing)
• 4 radishes, finely chopped
• salt
• black pepper
• 2 vine-ripened tomatoes, sliced
• 3/4-1 lb sharp white cheddar cheese, sliced

Directions

1. Preheat broiler.

2. Cut the English Muffins in half horizontally; place cut side up on a cookie sheet; lightly toast in the oven; remove from oven but leave the broiler on.

3. In a bowl, combine the tuna, relish, onion, celery, Old Bay, mayonnaise, and radishes using 2 forks to mash the salad.

4. Season to taste with salt and pepper.

5. Use a large scoop to mound the salad evenly on top of the 8 muffin halves.

6. Top each mound with tomato and cheese slices; place the open face sandwiches under the broiler to melt the cheese; serve immediately.

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