Drowning In Tuna

"Charleston" and I were at the grocery last week and cans of Starfish Chuck White Tuna In Water were on sale, something crazy like Buy 1 Get 3 Free! I grabbed 4.

I went on my merry way while "Charleston" was doing his own shopping and right before check out I noticed we had 8 cans of tuna in the cart! He had noticed the same steal and scooped up 4 cans himself. You do the math; we now have 8 regular size cans of tuna. What-to-do...What-to-do???
Well....we make tuna melts this weekend for lunch! I can't wait; I loooove tuna melts :)

Thanks to The Pioneer Woman for also helping me this go-round mix up my normal recipe!
I'm going to try this:

Tuna Melts
recipe and pics courtesy of: Pioneer Woman

Ingredients
5 ounces, weight Tuna
1/4 cup Finely Chopped Red Onion
1/4 cup Finely Chopped Red Bell Pepper
1 whole Fresh Jalapeno, Finely Chopped
2 whole Hard Boiled Eggs, Chopped
6 whole Sweet Gerkins, Sliced
1/3 cup Mayonnaise
2 Tablespoons Dijon Mustard
Splash Of Pickle Juice
Salt And Pepper, to taste
6 whole English Muffins Split
12 slices Cheese (Swiss, Provolone, Muenster)


Preparation InstructionsCombine tuna with onion, bell pepper, jalapeno, eggs, and gerkins. Stir in mayonnaise, Dijon, and pickle juice. Add salt and pepper. Taste and adjust seasonings as needed; be sure not to undersalt.
Preheat oven to 375 degrees.
Place English muffin halves on a large cookie sheet. Place a large spoonful of tuna salad on each of the twelve English muffin halves. Use the spoon to spread/flatten. Put pan into the oven for five minutes, then briefly remove and lay a slice of cheese on each muffin. Return to oven and turn on broiler. Watch carefully to avoid burning; bake until cheese is melted and bubbly.
Remove from oven and serve immediately.