INGREDIENTS
1/2 lb. tuna
2 TBSP. mayonnaise
2 tsp. Dijon mustard
1 stalks celery, finely chopped
Juice of 1/2 lemon
1 TBSP. chopped dill, plus more for garnish
Kosher salt
Freshly ground black pepper
3 dill pickles
1/4 cup grape tomatoes, sliced in rounds
1/2 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 325-degrees.
In a large bowl, combine tuna, mayo, Dijon, celery, lemon juice and dill.
Mix until combined and season with salt and pepper.
Slice pickles in half lengthwise.
Using a spoon, scoop out the seeds to create boats.
Place pickles on a small baking sheet, fill with tuna salad and top with sliced tomatoes.
Sprinkle all over with cheddar and place in the oven.
Bake until cheese is melted, 8 to 10 minutes.
Serve.
