Open-Faced Tuna-Artichoke Melts

Tuna isn't something that everybody loves. But around these here parts, we actually like the stuff. It is cheap, a good emergency staple, easy to prepare, versatile and, in our opinions, darn tasty. It isn't something we eat every day but when the craving hits, there is nothing that can take its place. Upon spying some new sourdough English muffins at our parents house, we instantly thought of a tuna melt for dinner. Many eons ago, we used to make a dish with tuna, black pepper and artichokes with Feta. Knowing we had an open can of artichokes in the fridge and low fat Swiss in the deli drawer, it was a lucky day for us to visit the Ma and Pa family store and eye the English muffins to remind us of our past meal. It was just as good as we remembered. Actually, it was better. We spiced it up with more black pepper than any two girls should like and a good smear of Dijon. It was heaven with every ooey, gooey bite. Don't think tuna is boring and something to skip. Skip your way into your kitchen and make this tuna delight!

Open-Faced Tuna-Artichoke Melts

1 can tuna, drained
4 canned artichoke hearts, drained and quartered
black pepper
1 English muffin, split
Dijon mustard
2 slices, reduced fat Swiss cheese

Mix the tuna and artichokes in a bowl and season to taste with pepper. Spread each side of the English muffin with a generous amount of Dijon and divide tuna mixture between the 2 halves. Place one slice of cheese on each muffin and place under a broiler. Broil until the cheese is melted and starting to brown, 1-3 minutes.

Yields 1-2 servings