Tuna Marinara Muffins
|Canned chunk style tuna||7 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Tomato sauce||8 Ounce (1 Can)|
|Oregano leaves||1⁄2 Teaspoon|
|Canned marinated artichoke hearts||6 Ounce, drained (1 Jar)|
|Finely chopped parsley||1 Tablespoon|
|English muffins||3 , halved|
|Mozzarella cheese slices||6 Ounce (6 Slices Of About 1 Ounce Each)|
|Grated parmesan cheese||3 Tablespoon|
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.