Tuna Salad Melts

• 2 cans of tuna, drained10 oz canned tuna, drained
• a few spoonfuls of mayo1/3 cup mayonnaisea few spoonfuls of vegan mayo1/3 cup vegan mayonnaise — egg-free mayo works the same here
• 1 stalk of celery, finely diced1 celery, finely diced
• 1 small shallot, minced1 shallot, minced
• a squeeze of lemon1 tbsp lemon, juiced
• a small dollop of dijon1 tsp dijon mustard
• a couple pinches of saltsalt, to taste
• a few grinds of black pepperblack pepper, to taste
• 4 slices of bread4 sandwich breads4 slices of gluten-free bread4 gluten-free breads — toast a touch longer so it crisps up
• 1 cup of grated cheddar1 cup cheddar cheese, grated1 cup of dairy-free shredded cheese1 cup dairy-free cheese, grated — use a melty dairy-free shred for the best melt

Steps

1. Set an oven rack a few inches under the broiler and turn the broiler to high.
2. Drain the tuna well and flake it into a bowl. Add the mayo, diced celery, minced shallot, lemon juice, mustard, salt and pepper. Stir until just combined.
3. Lay the bread slices on a baking sheet and toast under the broiler for about 1 minute, until lightly golden on top.
4. Flip the slices and pile the tuna salad evenly over the untoasted sides. Top each with cheese.
5. Broil for 2 to 4 minutes, until the cheese is melted and bubbling and the edges are golden. Watch closely so they don't burn.
6. Let cool a minute, then cut and serve warm with extra lemon.