1 (6-oz.) can tuna, drained
2 tbsp. mayonnaise
2 tsp. Dijon mustard
1 stalks celery, finely chopped
Juice of 1/2 lemon
Freshly ground black pepper
3 Trü Smoked Black Pepper pickles
1/4 c. grape tomatoes, sliced in
1/2 c. shredded Cheddar cheese
• Preheat oven to 325°. In a large bowl, combine tuna, mayo, Dijon, celery,
lemon juice. Mix until combined and season with salt and pepper.
• Slice pickles in half lengthwise. Using a spoon, scoop out the seeds to create
boats. Place pickles on a small baking sheet, fill with tuna salad and top with
sliced tomatoes. Sprinkle all over with cheddar and place in the oven. Bake
until cheese is melted, 8 to 10 minutes. Serve.