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Export 12 ingredients for grocery delivery
Step 1
Prepare a large bowl of ice water and set it to the side.
Step 2
Remove the leaves from the celery stalks. On a sharp angle, slice the celery as thinly as possible. Transfer the leaves and stalks to the ice bath.
Step 3
Slice the red onion as thinly as possible. Add the slices into the ice bath with the celery.
Step 4
Finely chop the chives and the dill and add them a large bowl. Zest in the lemon, then squeeze in the lemon juice. Add the mayonnaise, mustard, vinegar, a large pinch of salt, sugar, and mix. Taste and season with salt to taste.
Step 5
Finely chop the olives and add them to the dressing.
Step 6
Drain the celery and red onion (they should only soak a few minutes), and dry them in a salad spinner. Add them in to the bowl with the dressing and give everything a mix.
Step 7
Add the tuna into the salad. Add about half the oil/butter the tuna was stored in as well. Mix and season with more salt as needed. Finish with freshly ground black pepper.
Step 8
Position a rack in the center of the oven and set the broiler to high. Add an ounce of sliced cheddar to the top of each slice of bread. Broil for 2-3 minutes or until the cheese is melty. Serve alongside the tuna salad, for a tuna-melt vibe.
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