Recipes:
## Tuna Melt
### INGREDIENTS
* 2 (6-ounce) cans water-pack tuna, drained
* 2 tablespoons mayonnaise
* 1 teaspoon prepared mustard
* 1 tablespoon sweet pickle relish
* 1 teaspoon minced onion
* 8 slices sourdough bread
* 4 slices American cheese
**SERVES:** 4
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### MAKE AHEAD
The tuna salad can be prepared **a day ahead**. Store, covered, in the refrigerator. Be sure to drain any excess liquid before use.
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### VARIATION
For a little extra crunch, add **chopped red bell peppers** or **1 tablespoon finely chopped celery** to the tuna salad.
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### DIRECTIONS
**1.** Preheat the broiler. Flake the tuna in a bowl. Add mayonnaise, mustard, relish and onion; mix well.
**2.** Toast sourdough slices lightly on both sides in toaster or under broiler.
**3.** Spread tuna mixture on **4 of the bread slices**. Arrange on rack in broiler pan. Place cheese slice on each.
**4.** Broil until cheese is melted. Top with remaining bread slices. Cut into halves diagonally. Serve immediately.
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### Make It Quicker
* Feel free to use whatever cheese you have on hand. **Monterey Jack and Swiss cheese** also work well.
* You’ll be out of the kitchen fast if you substitute **melba toast** for the bread and omit step 2. Serve as **open-face sandwiches**.
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