Decided to make a tuna melt today with my classic JF Spa Tuna. The key here is taking the time to flake the tuna very very fine, seasoning well with my JF Spicy Salt, and micro-dicing the added vegetables. Serves 1. 

INGREDIENTS:

2 (8oz) cans of low-sodium tuna, drained (I like Wild Planet)
JF Spicy Salt, to taste
6 Tbsp JF Simple Mustard Vinaigrette 
2 Tbsp spicy brown mustard 
3 stalks of celery, diced fine
¼ white onion, diced fine
½ jalapeño, deseeded and diced fine
2 slices grain-free bread (I like AWG)
2 slices plant-based cheddar cheese (I like 365)

TOPPINGS:

Parsley, chopped
JF Spicy Salt

PROCESS:

Drain the tuna and in a large bowl flake it into tiny bits with the back of a fork. Add the spicy brown mustard and JF Simple Mustard Vinaigrette, combine well. Season with JF Spicy Salt to taste. Work in the celery, white onion, and jalapeño, continuing to incorporate everything with the back of a fork.