Lent Week Five Meatless Meal

This is a recipe only recently added to our repertoire. My parents very consistently made tuna salad sandwiches on Friday nights for many years, and I found no reason to alter the basic recipe until a friend recommended tuna melts as an alternative. The verdict: YUM. Is there anything that doesn't taste better with melted cheese on top?

Tuna Melt

Serves: 4

Ingredients:
2 6oz cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 and 1/2 tblsp finely chopped onion
1 tblsp finely chopped parsley
3/4 tsp red wine vinegar
1 pinch salt
1 pinch ground black pepper
4 slices seedless rye bread
8 slices tomato
8 slices provolone cheese
paprika, for garnish

Directions:
Preheat the oven broiler. In a bowl, mix the tuna, mayo, celery, onion, parsley, and vinegar. Season with salt and pepper. Place the rye bread slices on a baking sheet and broil 1 minute in the preheated oven until lightly toasted. Remove from heat and spread with tuna salad. Place 1 cheese slice over the tuna, layer with tomato slice and then another cheese slice. Return layered bread to preheated oven and broil 3-5 minutes until cheese is melted.

Note: Original recipe called for Swiss cheese, but Nathaniel and I don't like it so I subbed the provolone. Use whichever your family enjoys!