2 (5 ounce) cans tuna, drained
1/2 cup (119.5 g) mayonnaise
1/4 tablespoon celery salt
2 tablespoons shallot, finely diced
1 tablespoon dill pickle, finely diced
1/2 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
8 slices Havarti cheese
1 tablespoon butter, melted
1/2 teaspoon celery seed
Preheat oven to 350°F. In a medium bowl combine tuna, mayonnaise, celery salt, shallot, pickle, lemon juice, garlic, salt, and pepper. Set aside. Split your rolls in half, place one half in the bottom of a 9x13 baking dish. Top the buns with the tuna mixture and the slices of Havarti cheese. Place the top half of the rolls on top of the tuna and brush the rolls with the melted butter. Sprinkle with celery seed. Cover the dish with tinfoil and bake for 10-15 minutes. Remove foil and bake for an additional 5 minutes or until the cheese is hot and bubbly. Serve immediately.