Open-Faced Tuna Melt

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1-2 cans tuna packed in oil
2 tbsp olive oil mayo
2 tbsp sliced almonds
2 tbsp diced celery
2 tsp diced tomato
Sliced cucumber
Spinach leaves
Sliced pepper jack cheese
Whole grain white bread
Dijon
Cayenne, tarragon, black pepper to taste

Toast the bread until lightly toasted. In a bowl mix tuna, most of the mayo, almonds, celery, tomato, and spices. Coat the bread with the remaining mayo, a touch of Dijon mustard, and add the spinach leaves and thinly sliced cucumber. Heap a generous portion of the tuna mixture onto the bread and top with cheese. Broil until lightly browned. Enjoy!

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