Mini Tuna Melts

makes about 12 mini melts

For the Tuna Salad

1 can tuna, drained (preferably packed in water or oil, to your preference)

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tbsp finely diced celery

1 tbsp finely diced red onion

1 tsp lemon juice

¼ tsp garlic powder

Salt and pepper, to taste

For the Melts

1 small baguette, sliced into 12 rounds

1 tbsp olive oil

½ cup shredded sharp cheddar cheese (or your favorite melting cheese like Gruyère or Swiss)

1 tbsp chopped parsley (for garnish)

Optional: sliced pickles or tomato for layering

Make the Tuna Salad

In a medium bowl, combine tuna, mayonnaise, mustard, celery, red onion, lemon juice, and garlic powder.
Mix until well combined, breaking up the tuna into smaller flakes.
Season with salt and pepper to taste. Set aside.

Toast the Baguette Slices

Preheat the oven to 375°F (190°C).
Brush both sides of the baguette slices with olive oil and place them on a baking sheet.
Bake for 5 minutes, or until lightly toasted.
Remove from oven and let cool slightly.

Assemble and Melt

Top each baguette slice with a spoonful of the tuna mixture.
Sprinkle a generous pinch of shredded cheese on top of each.
Return to the oven and bake for another 5–6 minutes, or until the cheese is melted and bubbly.
For a golden top, broil on high for 1 minute, watching carefully to avoid burning.

Serve

Garnish with chopped parsley and serve warm.
Optional: Top each melt with a slice of pickle or tomato before baking for added zing.

Tips and Variations

Make It Creamier: Add a little sour cream or Greek yogurt to the tuna salad.
Add Crunch: Sprinkle with toasted breadcrumbs before melting the cheese.
Spicy Version: Add a dash of hot sauce or diced jalapeños to the tuna mix.
No Baguette? Use English muffin halves, crackers, or mini slider buns.