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Month: September 2015

The Tuna Melt

I suppose the best place to start is with my absolute favorite (of those we’ve made at home) breakfast item.

A while back, my partner-in-food (PIF) and I went to the The Publican for brunch and ordered the tuna melt, which was a hybrid of tuna melt and an…dare I say it…Egg McMuffin. It essentially is a perfectly runny egg, atop a piece of cheddar cheese and a mound of the best tuna salad I have ever had, all between an English muffin. And it is delicious.




One day PIF surprised me with brunch of a homemade Publican Tuna Melt. This was our first ever at home adaptation of a restaurant favorite and since then, we’ve developed it into our most beloved weekend breakfast.


The Tuna Melt
Inspired by The Publican (Chicago)

Cook time: approximately 30 minutes
Serves 1

1/4 cup chopped mushrooms
1/4 cup chopped red onion
1 TBSP olive oil
garlic powder
2 ounces of tuna*
1/2 avocado
1 egg
1 slice of pepper jack cheese
1 whole wheat English muffin
(optional) handful of spinach
  1. Put olive oil in a skillet and bring the skillet to medium-high heat.
  2. When oil is hot, add mushrooms and red onion and sauté until soft.
  3. Add Sriracha, cumin, and garlic powder to taste (I use about 1/2 tsp of each and 2-3 Tbsp of Sriracha)
  4. Add tuna, reduce heat to medium-low, cover.
  5. In the meantime, mash avocado with some more garlic powder (~1/4 tsp) and put another skillet or flat pan on high heat (about an 8/10).
  6. Add spinach to the tuna mixture and stir so it is evenly distributed throughout. (Note: this will add moisture, so it may not be as crispy as without spinach. All about personal preference!)
  7. When tuna mixture is very soft and slightly crispy (this sounds like an oxymoron but you’ll see what I mean), make a mound of it in the center of the pan, cover with the slice of cheese, and turn off heat.
  8. Put a  few swipes of butter or olive oil spray on the empty hot skillet and crack an egg.
  9. Pop that English muffin in the toaster (or, if you don’t have a toaster, put it in the hot oven face up–plan ahead for this!)
  10. Cook egg to your liking, but try to only flip it once. If you like harder eggs like me (I know, I’m a disgrace to the culinary world…), I do about 2-3 minutes each side, which keeps the yolk bright yellow but cooked through.
  11. When English muffin is toasted, smear your mashed avocado on one side, use a spatula to put your tuna mixture on the other side, and top with the egg.


*Pouches or tuna in water are better because the fish won’t be overcooked due to the canning process (for more info, read scene 4 of this Good Eats episode). In case bagged tuna is not available, canned tuna in water is fine.




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