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A bubbly tuna melt on whole wheat never goes out of style. It's the nostalgic high protein lunch you can make in your toaster oven on a Wednesday.
Preheat your toaster oven to 425°F to ensure fast and even melting of the cheese without over-drying the bread.
In a medium mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, celery, red onion, salt, and black pepper. Mix thoroughly until the tuna mixture looks cohesive and evenly seasoned.
Lay out the whole wheat bread slices on a baking sheet. Evenly divide the tuna mixture between two slices, spreading edge-to-edge for a uniform melt and to prevent dry corners.
Sprinkle the shredded cheddar cheese generously over the tuna mixture, ensuring the cheese covers all the tuna for a gooey melt.
Top with the remaining bread slices and lightly press. Bake for 8–10 minutes, rotating the tray at the halfway mark to encourage even browning. The melts are ready when the cheese is bubbly and the bread edges turn golden brown. Let rest for 2 minutes before serving to allow the filling to set slightly.
