Four Dozen Jewel Boxes

 

Best Ever Tuna Melts

 

1/3 cup mayo

Juice of 1/2 lemon

1/2 teaspoon red pepper flakes

12 ounces canned tuna, drained (We like white albacore in water.)

1 ribs celery, minced

2 dill pickles, minced

1/4 cup red onion, minced

2 tablespoon fresh parsley, chopped

Pepper to taste

8 slices dense, sturdy bread

2 tablespoons butter

1 tomato, sliced (Optional)

8 slices cheddar

 

Preheat oven to 400F. In a medium bowl, stir together mayo, lemon and pepper flakes. Flake tuna with fork and add to mayo mixture. Add celery, pickles, red onion, parsley, and pepper; toss to combine. Butter one side of each slice of bread; lay half on baking sheet, buttered side down. Top each slice with about half a cup of tuna salad, tomato slices, and cheese. Top each sandwich with another slice of bread, buttered side up. Bake, turning once, until cheese is gooey: about 6 to 8 minutes.