Post Beach Swim Tuna Melt

Drain the 5 oz can of wild tuna. In a bowl, combine the drained tuna, 3 tbsp finely diced red onion, 1 tbsp finely diced jalapeño, 2-3 tbsp mayonnaise, and 2 tsp Dijon mustard. Season with salt and pepper to taste and mix well. Spread butter on one side of each slice of wheat bread. To assemble your sandwich, place one slice of buttered bread butter-side down in a skillet. Add a layer of cheddar cheese, then the tuna mixture, sliced tomatoes, and another layer of cheddar cheese. Top with the second slice of bread, butter-side up. Cook over medium/light heat on a skillet until both sides are golden brown and the cheese is melted.