for tuna salad:
2 cans tuna. (don’t use the kind in oil if possible)
1 tomato
cheddar or swiss cheese
2 spoonfuls mayonnaise
salt and pepper
1 red onion
dijon mustard

options:
dill weed, marjoram, red pepper, Lawry’s flavored salt, parsley.

For tuna salad:
Open and drain tuna, place in bowl and use fork to break apart big pieces. Add 2 spoonfuls of mayonnaise or just enough to make a creamy paste. Sprinkle with salt and pepper, add 1/2 handful finely chopped red onion, 1/2 spoonful dijon mustard and stir to combine.

options: add dill weed, marjoram, some chopped red pepper, or green onions to salad. Sprinkle top of cheese with Lawry’s salt and or chopped parsley.

for chicken salad:
1 can chicken (you can also use fresh from a rotisserie, about 2 cups, 3 handfuls)
1 tomato
cheddar or swiss cheese
2 spoonfuls mayonnaise
salt and pepper
1 red onion
dijon mustard

For chicken salad:
Open and drain chicken, place in bowl and use fork to break apart big pieces. Add 2 spoonfuls of mayonnaise or just enough to make a creamy paste. Sprinkle with salt and pepper, add 1/2 handful finely chopped red onion, 1/2 spoonful dijon mustard and stir to combine.

Options: Add chopped pecans or almonds, chopped grapes, or chopped celery.

for crab salad:
1 can refrigerated or fresh crab (the Geisha can be used if necessary)
1 tomato
cheddar or swiss cheese
2 spoonfuls mayonnaise
salt and pepper
1 red onion
dijon mustard
Worcestershire sauce

For crab salad:
Open and drain crab, place in bowl and use fork to break apart big pieces. Add 2 spoonfuls of mayonnaise or just enough to make a creamy paste. Sprinkle with salt and pepper, add 1/2 handful finely chopped red onion, a splash of worcestershire sauce, 1/2 spoonful dijon mustard and stir to combine.

Options: use green onions instead of red, add finely chopped apple, add celery salt, or garlic salt.
To make melts.
Toast bread and cover with tuna salad. Add 2 slices of thinly cut tomato and cover with cheese. Place on baking sheet and put under broiler for 1 minute or until cheese just browns. Serve hot.

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