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
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.