This is not your momma's tuna melt! Not that there's anything wrong with the canned tuna and mayo thing - except that it's soooooo yesterday!
I found this recipe in Every Day With Rachel Ray - and as she would say, "It is YUM-O!" So get out your EVOO and whip this up for lunch one day soon - you'll thank me AND Rachel Ray!
It's fresh, light and full of flavor - with capers, green olives, fresh basil, sweet onion and celery....The original recipe calls for anchovy paste - but I just couldn't bring myself to do that - I have as much affinity for anchovies as I do influenza. I really don't see why anyone would want their food to taste fishy - especially fish! There's an oxymoron in there somewhere - or maybe just a moron.
I almost liked this better sans bread - and since I'm watching my weight (go up) I may skip the bread altogether next time and stuff a tomato with the tuna mixture...
Fon-Tuna Melts - Adapted from Every Day With Rachel Ray, January 2008
2 (6 oz.) cans tuna in water, well-drained
Juice from one lemon
1/3 cup extra virgin olive oil....you Rachel Rayers out there know this is called EVOO
1/2 cup fresh basil, chopped
1 small onion, finely chopped
1/3 cup chopped Sicillian green olives (no pimentos allowed)
4 celery ribs, finely chopped (use the hearts)
2 tablespoons capers
Freshly ground black pepper to taste
1/2 lb. shredded Fontina or Swiss cheese
4 thick slices crusty Italian bread slices
1 clove garlic, peeled and halved
Position a rack in the center of the oven and preheat the broiler. In a bowl, whisk together the lemon juice and the EVOO. Mix in tuna, celery, onion, basil, olives and capers; season with pepper. Lightly toast both sides of the bread on a baking sheet under the broiler or in a toaster. Rub one side of each slice with the garlic; cover with a quarter of the tuna salad. Top with the cheese and melt under the broiler.
(If you really want to add the anchovy paste, just use 1 teaspoon - and give yourself a medal for being brave!) 
"The waist is a terrible thing to mind." Ziggy
