Tuna Melt Muffins

- 6 Bays English Muffins
- butter
- 2 cans (7-oz) water-packed tuna, drained
- 3/4 cup chopped celery
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- ground pepper
- 2 medium tomatoes, thinly sliced
- 12 slices american or cheddar cheese

In small bowl, combine tuna and chopped celery. Add mayonnaise, mustard, lemon juice, Worcestershire sauce, salt and pepper, mix well. Lightly toast and butter English muffins; top with tomato. Divide tuna mixture evenly among 12 muffin halves. Top with one slice cheese. Broil or microwave on medium until cheese bubbles.

Serves 6