DAILY DINNERS

Preheat the oven to 180 C. In a bowl, combine first 6 ingredients: combine the celery, cheddar cheese, canned tuna, onion, yoghurt and salt in a bowl.

Next, spread the butter over the cut sides of the buns and then divide the tuna salad evenly over the bun bottoms. Replace the bun tops, then wrap the sandwiches in foil. .

Bake until cheese is melted, about 15 minutes

Variations: change the cheese: While cheddar cheese is our go-to for this recipe, any one of Swiss, mozzarella, fontina would all work well ·        

Add herbs and spices: basil, parsley, garlic powder & celery seeds. Squeeze in some lemon juice: If you want to add a bit of brightness a bit of fresh lemon juice or zest is lovely. Swap the rolls for other bread: rye, whole wheat, sourdough or a ciabatta rolls.Top with A few slices of ripe tomato. Make the tuna spicy:  add a few dashes of Tabasco or cayenne pepper or shiracha to the tuna salad.

How to Store a Tuna Melt Tuna melts taste best the day they are made. However, leftovers may be wrapped in foil and stored for up to two days in the fridge. To reheat, warm in a (180C) oven until heated through. We don’t recommend microwaving tuna melts because the buns will likely become soggy.