1 (8 1/4 oz.) can crushed pineapple
3 tbsp. mayonnaise or salad dressing
1 tsp. Dijon style mustard
1 (6 1/2 oz.) can tuna (water pack), drained
1 sm. stalk celery, thinly sliced (1/4 c.)
2 English muffins, split & toasted
2 slices calorie reduced American or Monterey Jack cheese

Thoroughly drain pineapple, reserving 1 teaspoon juice. Stir together the reserved pineapple juice, mayonnaise and mustard.

In a small bowl stir together pineapple, tuna and celery; stir in dressing mixture. Arrange English muffins in a microwave safe 8 x 8 x 2 inch baking dish. Top each muffin half with some of the tuna mixture. Cut cheese slices in half diagonally. Top each muffin half with one of the triangles of cheese.

Microcook uncovered on high for 1-2 minutes or until cheese is melted, rotating the dish a half turn once. Makes 4 servings.