Recipe

Ingredients (Yield: 24 servings)

1 1/2 cups mayonnaise
3/4 cup Kikkoman Gluten-Free Soy Sauce
6 tablespoons Dijon mustard
6 pounds canned tuna, drained
1 1/2 cups diced celery
24 slices gluten-free sandwich bread
24 2-ounce slices provolone, Swiss or smoked mozzarella cheese

Instructions

Whisk together mayonnaise, soy sauce and mustard. Mix in tuna and celery. Mound 1/2 cup tuna salad per serving on top of 1 slice bread. Top with 1 slice cheese. Broil until cheese melts and sandwich is warm.

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