Creamy Tuna Pasta Melt with Celery & Olives

A rich and savory tuna pasta tossed in a creamy mayo-cheese sauce with crunchy celery and briny olives, finished under the broiler for a golden, bubbly top.

Let's cook

1. Bring a small pot of salted water to a boil. Cook 2 oz (about 1 cup dry) pasta until al dente per package directions, then drain, reserving 2 tablespoons of pasta water.
2. While pasta cooks, drain one small can (5 oz) of tuna well and place in a mixing bowl. Add 2 tablespoons mayo, 1 finely chopped celery stalk, and 6-8 sliced olives. Season with black pepper and a pinch of dried oregano or paprika. Stir to combine.
3. Add the hot drained pasta to the tuna mixture along with the reserved pasta water. Toss everything together until evenly coated — the pasta water helps loosen the sauce.
4. Transfer the mixture into a small oven-safe skillet or baking dish lightly greased with cooking oil.
5. Sprinkle a generous handful (about 1/4 cup) of shredded or crumbled cheese evenly over the top.
6. Place under the broiler on high for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and golden brown in spots.
7. Remove carefully, let cool for 1 minute, then taste and adjust salt and pepper before serving straight from the dish.