I'm always amazed at how well the tuna melt sells, when we put it on the menu. Perhaps it's the texture of our whole wheat-cornmeal-buttermilk bread, or the nostalgia of days gone by. With the texture of heartnuts, one could serve it on any commercial bread and still have a wonderful lunch.

Mix together in a bowl:
1 - 6 oz. Can of tuna, drained
1/3 cup chopped heartnuts
¼ cup chopped green peppers
1 stalk celery, chopped
¼ cup mayonnaise (preferably one without sugar)
1 Tbsp. Chopped onions
1 tsp. Dijon mustard
several grinds of black pepper

Toast:
4 slices of bread

Spread with tuna salad mixture and top with 1 ½ cups grated old white cheddar cheese.

Bake at 425ºF in a convection oven for 5-7 minutes or under a broiler for 3-4 minutes or in a toaster oven on high until the cheese has melted and starts to brown.

Serve immediately with salad.