Flaky tuna gets folded with creamy mayonnaise, crunchy celery, minced red onion, and a sharp hit of Dijon and lemon juice for a tangy, well-seasoned salad that holds together beautifully. It gets piled onto toasted bread and finished under the broiler with juicy tomato slices and a thick layer of grated cheddar until it's bubbling and browned in spots. That contrast of crisp toast, cool tuna salad, and molten cheese is what makes this sandwich a classic diner favorite. The tuna salad itself comes together in minutes, and the broiler does all the hard work of turning it into something melty and golden. It's an easy weeknight lunch or dinner that still feels like a treat, and it's a solid pick for a gluten free table.
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Position an oven rack about 6 inches from the broiler element and preheat the broiler to high.
In a mixing bowl, combine the drained tuna, mayonnaise, celery, red onion, Dijon mustard, lemon juice, salt, and pepper. Stir until evenly mixed and no large chunks of tuna remain.
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