2 6-ounce cans of white tuna in water, drained and flaked

⅓ cup mayonnaise

1 tablespoon lemon juice freshly squeezed

1 stalk celery finely chopped

1 green onion finely chopped

3 tablespoons fresh parsley chopped

¼ teaspoon salt

¼ teaspoon black pepper

8 slices bread

¼ cup butter softened

8 slices white cheddar cheese

1 large tomato sliced, optional

Preheat the oven to 400°F.

In a medium-sized bowl add the tuna, mayonnaise, lemon juice, celery, green onion, fresh parsley, salt, and pepper and mix until well combined.

Spread butter on one side of each bread slice. Place 4 slices on a baking sheet, with the buttered side down.

Top each slice of bread with ¼ of the tuna salad, 2 slices of cheddar cheese, and tomato slices. Top with the other slices of bread with the buttered side up.

Transfer the baking sheet to the oven and bake until the cheesy melts, 5 to 8 minutes.

Notes

Use tuna in water. Use tuna in water and drain it well. The tuna in oil is not only less healthy but will be way too oily when mixed with the mayo.

Taste for salt. After you mix all the tuna salad ingredients together, taste for salt and add more if needed. You always want to wait till the very end to add any additional salt.

Fully butter the bread. Make sure the butter is softened and that you evenly spread it all over the slices of bread so that the tuna melt bakes to a crispy golden brown.

*adapted from https://www.jocooks.com/