My new favorite tuna melt recipe consists of:

Mixing together
2 cans oil-packed canned tuna
2 ribs celery, very finely diced
2 spoonfuls kalamata olives, roughly chopped
1 small dollop mayonnaise
1 generous squirt Dijon mustard
1 splash lemon juice (to brighten the flavor)
Pepper to taste (the olives will provide plenty of saltiness!)
Garlic powder to taste

Then layering on top of lightly toasted sourdough bread in the following order
Thinly sliced tomatoes
A layer of tuna salad stuffs
Mixed lettuce greens (thin and flat leaves – there’s no room for curly and voluminous!)
A slice of Provolone

Broil in the oven until cheese is melted and browned. Makes approx. 5 open-faced sandwiches.

Toasting the bread first ensures that the bread won’t become soggy from the tomato while broiling.

To keep  Martin on his toes in the future, I could see myself adding chopped boiled egg, diced red onion or capers for success.  Or profit.  Whichever one floats your boat more.  🙂