Canned tuna is an often overlooked, extremely versatile delight. If you prefer to use water-packed tuna, increase the amount of mayonnaise called for below to 1/2 cup.

Yield: serves 4


  • 2 (6-oz.) cans oil-packed tuna with the oil
  • 13 cup mayonnaise
  • 1 tsp. fresh lemon juice
  • 12 celery rib, finely chopped
  • 12 bunch minced chives
  • Leaves from 3–4 parsley sprigs, finely chopped
  • Salt and freshly ground black pepper
  • 8 slices multigrain, sourdough, or other bread
  • 34 cup shredded swiss, cheddar, or monterey jack cheese


  1. Put tuna into a medium bowl, then break up tuna with a fork. Add mayonnaise and lemon juice and mash into tuna until mixture has the consistency of a coarse purée (not a paste), adding a bit more mayonnaise if necessary.
  2. Using the fork, stir in celery, chives, parsley, and salt and pepper to taste.
  3. Preheat broiler. Lightly toast bread. Divide tuna salad equally among 4 slices of the toasted bread. Top each serving of tuna salad with about 3 tbsp. of the cheese, then broil until cheese is melted but not browned, about 1 minute. Top tuna salad and melted cheese with remaining slices of toast.