Tonya's Tuna Melts

Tonya's Tuna Melts (2 dozen)

1 dozen english muffins (split into halves)
5 cans solid white tuna (170 g can) packed in water.
1 1/4 cups of hellman's light mayonaise
3 Tbsp light ceasar salad dressing
4 small stalks of celery finely chopped
1 small apple finely chopped
1 cup of finely chopped white onion (plus about 1/4 cup green onion if desired)
1 large dill pickle (about 1/8 cup finely chopped)
1/2 Tbsp prepared mustard
1/2 tsp pepper
1/4 tsp salt
pinch of celery salt
250 grams grated old cheddar cheese

Method:
preheat oven to 350 degrees
Line two large baking sheets with tin foil.
Split 12 english muffins with a fork and place each half on the lined cookie sheets.

Bake plain english muffins in oven for about 5-7 minutes - you don't want them to brown yet, just very lightly toasted.  Rinse and drain tuna. Add about 1/2 of the light mayonaise and all the rest of the ingredients. Keep adding the rest of the mayonaise until the tuna salad reaches your desired consistancy.

Spread the tuna salad mixture evenly over all the split english muffins. Bake for 10 minutes at 350 degrees.

Remove from the oven and cover with the grated cheese. Bake for another 10 minutes at 350 degrees. Turn your oven onto high broil for the very last 60 seconds. Serve with napkins!

These work well for supper and a couple for left over for lunches the next day. They are also good cold and can be split in 1/2 after cooking for a large party snack.

Enjoy!