1 medium carrot
5 radishes
1/2 pickle
3 to 4 tablespoons pickle juice
For the Tuna Melts:
1 stalk celery, minced
1/4 cup minced red onion
2 tablespoons minced red pepper
Juice of 1/2 lemon
2 cans (about 10 total ounces) albacore tuna, oil or water packed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup mayonnaise
4 whole English muffins
8 slices Swiss cheese
DAD ADD! Make the pickled veggies: Peel and slice the carrot in half down its length and then into thin half-coins. Slice the radishes in half and then slice into half-coins as well. Do the same with the pickle. Stir the vegetables together with 3 tablespoons of pickle juice to coat. Set aside for a few minutes while you make the tuna melt muffins. Taste, and add more pickle juice if needed. Preheat oven to 400°F. Make the tuna mixture: In a medium bowl, stir together minced celery, onion, red pepper, salt, pepper, and tuna. Fold in the mayo last. Prep the tuna melts: Spread out English muffin halves on a baking sheet. Add half a slice of Swiss cheese to the bottom of each muffin. Top each muffin with about two tablespoons of tuna salad mix. Top with second half of cheese. Bake the tuna melts for 12 to 15 minutes until muffins are browned around the edges and the cheese is melted. Serve: Serve while warm with pickled veggies on the side (optional).