2 cans Fishwife Albacore Tuna, drained

⅓ cup mayonnaise, plus more for spreading

1 teaspoon Dijon mustard

¼ cup finely chopped fresh dill, plus more for garnish

¼ cup finely chopped red onion

2 dill pickle spears, finely chopped

1 stalk celery, finely chopped

½ lemon, juiced

Kosher salt, to taste

Freshly ground black pepper, to taste

½ medium baguette, sliced into (12-¼-inch) crostinis on a bias

2 tomatoes, thinly sliced into half moons

1 (8-ounce) package sliced sharp cheddar (yellow or white)

Place a rack in the upper third of the oven and preheat oven to a high broil.

In a medium bowl, add tuna and use the back of a fork to break into smaller pieces. Add mayonnaise, mustard, dill, red onion, pickles, celery, and lemon. Mix to combine. Season to taste with salt and black pepper.

Place crostinis on a sheet pan and spread about a teaspoon of mayonnaise on each slice. Place on the sheet, mayo side up, and transfer to the upper third rack of your oven until golden brown, 1-2 minutes, depending on the strength of your broiler (keep a close eye!)

Remove crostinis from the oven and spread each with about 3 tablespoons tuna mixture. Top with a tomato half moon slice and season with a pinch of salt. Carefully rip a slice of cheddar in half to roughly fit the size of the crostini and add it on top of the tomato slice. Return crostinis to the oven and broil until cheese is melted, 1-2 minutes. 

Remove from the oven and arrange on a serving platter. Garnish with more fresh dill and black pepper, then serve immediately.