Tuna Egg Salad Melts Recipe | Valerie Bertinelli | Food Network

Ingredients

• Two 5-ounce cans albacore tuna, drained well
• 4 hard-boiled eggs, chopped
• 1 celery stalk, chopped (about 1/3 cup)
• 1/3 cup chopped dill pickles
• 1/4 cup chopped pickled jalapeños
• 3 scallions, trimmed and roughly chopped
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 4 slices sourdough bread
• 2 vine tomatoes, sliced
• 4 slices pepper jack cheese