submitted by Robert Englund
12 oz can of gourmet, wild, line caught, tuna in water
One large dollop of vegan mayonnaise
Two teaspoons of honey mustard
Two stalks of celery hearts, chopped
Four small sweet gherkins, finely chopped like hot dog relish
One or two scallions, finely chopped
One half red bell pepper, chopped
One hard-boiled egg, diced, seasoned with salt & pepper
2-3 slices of Jarlesberg
2 slices of Russian Rye, Sourdough or English Muffin
Whip up some tuna salad (room temp).
Toast two slices of Russian rye, English muffin or sourdough bread per person.
Lightly spread with mayonnaise and pile on the tuna salad, compress and flatten.
Crisscross with two to three slices of Jarlesberg cheese.
Place in broiler for 4 or 5 minutes, until cheese is bubbling. Remove.
To serve, cut into triangles and eat with your hands.
Great with tomato soup, a chilled, dry white wine and Netflix.