Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 12-ounce can tuna, drained and flaked
- 1 whole large egg
- 1/3 cup lowfat mayonnaise/mayonnaise
- ¼ teaspoon dry mustard
- 3 tablespoons minced fresh onion
- ½ cup finely diced celery
- 1/3 cup (5 ounces) shredded American cheese
- 5 English muffins, split
Directions
1.Hard-cook egg: place egg in small saucepan, cover with cold water. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Drain and cool in cold water. Peel and chop.
2.In a bowl, combine dry mustard and mayonnaise.
3.Stir in onions, celery, chopped egg, and drained tuna. Toss lightly to mix.
4.Mix in half of shredded cheese.
5.Lay out split English muffins onto a baking pan. Spread 1/4 cup of tuna salad to the edge of each muffin.
6.Sprinkle the top with 1 tablespoon of remaining shredded cheese.
7.Bake at 350° for 5 minutes until cheese is melted.