This starts with a great base recipe of tuna salad. Very fresh and crunchy.
2 stalks celery washed and diced
1/4 vidalia onion (when in season, otherwise use red onion)
1/4 cup water chestnuts chopped
salt/pepper to taste
2 cans of your favorite tuna
1/2 cup Olive Oil mayonaise (more or less to texture)
Mix above and refrigerate.
To make melt, put 2/3 cup onto 1/2 whole wheat bagel and cover with any kind of shredded cheddar cheese and broil in toaster oven until bubbly. Serve with cauliflower salad.
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