Total Time
15mins
Prep 10 mins
Cook 5 mins

This recipe was adapted from Rachel Ray's magazine, and is a nice alternative to the everyday "canned tuna and mayo" we're all so used to. These are wonderful, and they are full of nice chunks of veggies in every bite. The shredded baby spinach gives the salad a wonderfully fresh look and taste.

Ingredients Nutrition

Directions

  1. Preheat the broiler to high and position a rack 5 to 6 inches from the heat source. Place the minced garlic in a medium bowl and combine with the lemon juice and zest and the thyme.
  2. Whisk in the olive oil.
  3. Add the tuna and flake it with a fork, mixing it with the dressing.
  4. Add the chopped artichokes along with the onion, celery and baby spinach.
  5. Toss the salad to combine and season with salt and lots of pepper.
  6. Place the English muffins on a rimmed baking sheet and toast under the broiler.
  7. When golden, remove the baking sheet and top each half with a slice of tomato.
  8. Using an ice cream scoop, make a mound of the tuna and pile 1 mound on top of each of the 8 tomato slices.
  9. Top the tuna with a slice of provolone cheese and return to the oven to melt the cheese.

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