Tuna Marinara Muffins Recipe
Ingredients
| Tuna | 1 Can (10oz) | |
| Garlic | 1 Clove (5gm), pressed | |
| Tomato sauce | 1 Can (10oz) | |
| Sugar | 1 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon | |
| 1 jar (6 oz.) marinated artichoke hearts, drained | ||
| Parsley | 1 Tablespoon, finely chopped | |
| English muffins | 3 , halved | |
| Mozzarella cheese slice | 6 | |
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
Drain 1 tablespoon oil from tuna into a saucepan; discard remaining oil and set tuna aside.
Over medium heat, cook garlic in oil until limp.
Add tomato sauce, sugar, and oregano; simmer for about 15 minutes.
Cut artichoke hearts in half and stir into sauce.
Gently stir in parsley and tuna; keep warm while preparing muffins.
If made ahead, cover and refrigerate at this point and reheat when needed.
Arrange muffin halves, cut side up, in a shallow baking pan.
Place in broiler about 6 inches from heat until lightly toasted.
Place a slice of Swiss cheese over each muffin half; broil 6 inches from heat just until cheese melts.
Spoon the hot tuna mixture evenly over each half; sprinkle each with some of the Parmesan cheese.
Over medium heat, cook garlic in oil until limp.
Add tomato sauce, sugar, and oregano; simmer for about 15 minutes.
Cut artichoke hearts in half and stir into sauce.
Gently stir in parsley and tuna; keep warm while preparing muffins.
If made ahead, cover and refrigerate at this point and reheat when needed.
Arrange muffin halves, cut side up, in a shallow baking pan.
Place in broiler about 6 inches from heat until lightly toasted.
Place a slice of Swiss cheese over each muffin half; broil 6 inches from heat just until cheese melts.
Spoon the hot tuna mixture evenly over each half; sprinkle each with some of the Parmesan cheese.
Chef
