In a small mixing bowl, combine the tuna, celery, and mayonniase. Fold lightly to combine.
Place bread on a work surface. Pile tuna salad on one slice. Layer on cheese. Top with second slice of bread.
Cook the sandwich in the press until the cheese is melted and the bread toasted. Serve immediately with blue cheese and veggie dippers.
If you do not use the Buffalo Style tuna, you will need to add a few shakes of hot pepper sauce.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate.