Rob Evans Tuna Melt

• 8 ounces italian tuna in olive oil, drained, with 1 tbsp oil reserved
• 1/8 cup celery heart, finely chopped
• 1/2 teaspoon celery seed
• coarse salt & fresh ground pepper
• 4 slices multigrain bread
• 4 slices about 4 oz gruyere cheese
• unsalted butter

1. Gently flake tuna and place in stainless-steel bowl.
2. Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste.
3. Lay bread on work surface.
4. Spread tuna on two slices and layer with Gruyere.
5. Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich.
6. Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side.
7. Transfer to cutting board and cut in half on diagonal.

italian tuna, celery heart, celery, salt, bread, gruyere cheese, unsalted butter

Taken from www.food.com/recipe/rob-evans-tuna-melt-287962 (may not work)