Megan Sheley Wellness

1. Drain the canned tuna thoroughly. In a bowl, combine the drained tuna with Greek yogurt, Dijon mustard, finely chopped red onion, pickle juice, chopped pickles, fresh dill, red chili flakes, and celery salt. Mix all ingredients well to form the tuna salad.
2. Toast your desired amount of bread slices. Once toasted, rub each slice with a raw garlic clove to infuse flavor.
3. Spoon the prepared tuna mixture generously onto the garlic-rubbed toasted bread.
4. Top the tuna mixture with slices of cheddar cheese.
5. Place the open-faced tuna melt into an oven preheated to 350°F (175°C) and bake until the cheese is thoroughly melted and bubbly.
6. Once removed from the oven, garnish with additional fresh dill, chopped chives, and a dash of hot sauce for an extra kick.