I don’t like mayonnaise. And, as a rule, I don’t love tuna. But there is something about the combination of the two atop a doughy bagel and under a cap of bubbling orange cheddar that really turns my crank.

When leaving work tonight, debating whether or not to get take-out or try to make something fabulous out of the cooked chicken breast, lettuce and leftover red velvet cake still in the fridge, I was overcome by an undeniable desire for a tuna melt. It’s quick comfort food made from things I generally have on hand (though it did require a stop for bagels) and consumed my thoughts all the way home

No official recipe here; it’s pretty straightforward. But the results are delicious.

Tuna Melt

• bagel, your choice (I prefer Everything Bagels)
• mayonnaise
• celery
• can of tuna
• salt and pepper
• cheddar

Drain the can of tuna and add diced celery, mayonnaise, salt and pepper. Spoon onto cut bagel and top with slices of cheddar. Pop in the oven set to a high temperature (450 degrees or so). Wait for the cheese to bubble and then pull out. Careful, they will be piping hot.

I usually toast the bagel too before adding the tuna mix. It keeps it a bit crusty, I believe.