Citrus Tuna Melt

1 can (about 12 ounces) tuna
drained
2 tablespoons lime (or lemon) juice
1/2 cup onion
diced
1/4 cup tomatoes
diced (or 2 tablespoons
about 2 ounces
low-sodium diced tomatoes
drained)
1/2 cup apple
diced
1/4 cup celery
diced
1/4 teaspoon black pepper
6 slices whole grain bread (or homemade bread)
1/4 cup fresh parsley or cilantro
chopped (optional)
1 tablespoon cayenne or jalapeño chilies
diced (optional)
3 slices pasteurized process American cheese
cut into halves
6 slices tomatoes
6 leaves lettuce

Preheat oven to 350 °F.
In a medium-sized bowl, combine tuna, lime juice, onion, tomatoes, apple, celery, and pepper. Mix well.
Toast the bread.
Place 6 slices of toasted bread on a cookie sheet. Put an even amount of tuna mixture on top of each slice. If using parsley and chilies, add these too.
Put 1/2 slice cheese on top of the tuna and bake for about 3 minutes.
Add an extra slice of tomato and lettuce on top if you like.
Serve hot.

A Harvest of Recipes with USDA Foods
USDA Food Distribution Program on Indian Reservations