bread (sourdough or whole wheat; change to paleo-friendly or gluten-free bread if preferred)
cheese (always opt for grass-fed and organic). I like swiss or cheddar for this.
Turn the oven on broil and allow it to preheat for 5 minutes.
Drain the canned tuna to remove any excess liquid.
Add the tuna, mayonnaise, dijon mustard, lemon juice, celery, red onion, and garlic in a mixing bowl. Season with a pinch of salt and pepper. Mix all the ingredients until well combined.
Line a baking tray with a baking sheet and place a few slices of bread onto the tray.
Spoon the tuna salad on top of a few slices of bread.
Freshly grate some swiss cheese or cheddar cheese on top of the tuna salad.
Place in the oven and broil for 5 minutes.
Remove from the oven and enjoy!
Broiling creates a high heat environment of 500 F to 550 F in the oven, which is why it’s great for making tuna melt in a short time. Since the broiler settings may vary across ovens, I recommend that you experiment with the heat in your oven in advance. You may want to adjust the time you allow it to preheat and to broil your sandwiches. An alternative to this would be to use a toaster oven. It’s smaller and may not load as many tuna melt sandwiches at a go, but it does the trick! Whichever way you choose, the end product should be a crispy sandwich with gloriously melted cheese over a tasty tuna salad!
You can make extra portions of tuna salad to store in the fridge for up to 5 days. These will come in handy when you need to fix up a quick lunch for a busy day! Just spread some tuna salad over bread, grate some cheese, and broil it!