Ingredients
Method
- Preheat your broiler and position the oven rack about 6 inches from the heat source.
- In a medium bowl, combine the drained tuna, mayonnaise, diced celery, lemon juice, salt, and pepper. Mix gently with a fork, breaking up the tuna but not mashing it completely.
- Toast the bread slices in a toaster or toaster oven until lightly golden. You want them crispy but not too dark since they're going back under the broiler.
- Arrange the toasted bread on a baking sheet. Divide the tuna mixture evenly among the 8 slices, spreading it to the edges.
- Top each slice with cheese, covering the tuna mixture completely. The cheese should go right to the edges to prevent the tuna from drying out.
- Broil for 2-3 minutes, watching carefully, until the cheese is melted and golden brown in spots. The timing depends on your broiler, so keep an eye on them.
- Remove from oven and let cool for a minute before serving. The cheese will be very hot.
Notes
For extra flavor, try adding a thin slice of tomato or red onion before the cheese. Store leftover tuna mixture in the refrigerator for up to 3 days. These are best served immediately while the cheese is still melted and the bread is crispy.