- Tuna, 2 x 5oz cans, drained
- Onion, medium size, chopped
- Celery, ½ a stalk, chopped
- Garlic (1 clove), minced (or, you know, six cloves 😀)
- Parsley, 1 tablespoon, chopped
- Mayonnaise, 3-4 tablespoons
- Extra Virgin Olive Oil, 3 tablespoons, divided
- Mozzarella, ⅓ cup, shredded
- Bread, sliced (good bread, or a Pita Pocket)
- Butter, softened (BUTTER)
- Salt and Pepper to taste
- Drain water from tuna and put the tuna into a medium bowl.
- Chop onion, celery, and parsley. Mince garlic and add ingredients to tuna.
- Add mayonnaise, olive oil, and mozzarella cheese. Combine all ingredients until well incorporated. Salt and pepper to taste.
- Heat oil on high in a skillet, then add a slice of buttered bread (down)
- Scoop about 2 tablespoons of tuna salad on bread while it is browning.
- Add buttered bread slice on top (butter up).
- When browned, flip the tuna melt over and grill the other side.
- Skip the olive oil and the butter. Put a thick layer of mayonaise on the bread and put that in the hot skillet, mayo side down. Bread will toast to a perfect golden color, but will do it quickly. Do not put on too much mayo, put it on and mostly scrape it off and repeat with second slice.