English Muffins Topped With Tuna


From Bev’s low-acid cookbook & diet guide, A Taste of the Good Life: A Cookbook for an Interstitial Cystitis Diet


  • 2 Tbsp. softened butter or soft spread
  • 2 tsp. dried chervil or chopped fresh parsley
  • 1/2 tsp. onion salt
  • 1/8 tsp. pepper (optional)
  • 1/4 cup celery, chopped fine
  • 6 oz. (1 can) flaked tuna, packed in water
  • 2 english muffins, split
  • 2 slices muenster or mozzarella cheese

With a fork, mix the butter, chervil, onion salt, and pepper. Stir in the drained tuna and celery. Spread the tuna mixture on each muffin half, then top with the cheese. Toast in oven or warm in the microwave until cheese is hot and bubbly.

NOTE: Finely chopped fresh broccoli stalks or chopped bell pepper, make a crunchy substitute for celery.

By | 2016-06-30T02:26:38+00:00 June 30th, 2016|Sandwiches|Comments Off on English Muffins Topped With Tuna

About the Author:

Bev Laumann authored the first formal cookbook for interstitial cystitis: A Taste of the Good Life – A Cookbook for an IC Diet which has helped thousands of patients navigate the complex dietary demands of IC. A former IC support group leader (Orange County, CA), Bev was one of the first to create a formal IC foods list and developed the three column format of “Safe” “Try It” and “Caution” food lists which, over the years, have been expanded greatly. Also the author of the “Fresh Tastes by Bev” feature column, she is one of the most knowledgeable and respected patient advocates in the USA.