Curb That Hungry Feeling With Saltine Tuna Melts

When my kids are hungry after school—or when I'm feeling like I didn't have quite enough for lunch to tide me over until dinner—I'll sometimes just knock out a few of these little tuna melt crackers.

Tuna salad can be whipped up in a hurry (and works in a whole host of easy-delicious recipes) and, after that, it's just portioning things out. My daughters will rush though a plate full of these. On lazier more relaxed nights, I've even been known to make them as the center of a snack dinner.

Yields: 4 servings

Prep Time: 15 mins

Total Time: 20 mins

Ingredients

• 1

  (5-ounce) can chunk white tuna, drained

• 1/2

  celery stalk, chopped

• 2 tbsp.

  chopped fresh flat-leaf parsley

• 2 tbsp.

  chopped fresh dill

• 1

  scallion, thinly sliced

• 1 1/2 tsp.

  fresh lemon juice

• 1/4 c.

  mayonnaise

• 2 tbsp.

  sliced cornichons

• 1 tbsp.

  pickle relish

• 1 1/2 tsp.

  Dijon mustard

• Kosher salt and freshly ground black pepper

• 16

  saltine crackers

• 16

  small squares sharp Cheddar (about 5 oz)

Directions

1. Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil or parchment paper. Combine tuna, celery, parsley, dill, scallion, lemon juice, mayonnaise, cornichons, pickle relish, and mustard in a bowl. Season with salt and pepper.

2. Top crackers with tuna salad, dividing evenly; place on prepared baking sheet. Top with Cheddar, dividing evenly. Bake until cheese is melted, 5 to 6 minutes.

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