Tuna Melts
by Jes Mostek
serves: 4
  Open-faced tuna salad sandwiches topped with cheese and melted to perfection.
  1 (12 ounce) can   solid white tuna packed in water, drained
  1/4 c.   mayonnaise
  1/4 c.   grated pickles (relish will work as well)
  1/4 c.   capers
  1/4 c.   sunflower seeds (soy nuts will work as well)
  2 tsp.   dill weed
  1 T.   parsley
  1 T.   chives
  2 tsp.   tarragon
  1/4 tsp.   ground mustard
  1/4 tsp.   pepper
  1 1/2 tsp.   lemon juice
  4 slices   whole wheat bread
  1   fresh tomato, thinly sliced
  8 (1 ounce) slices   Muenster cheese (or Mozzarella or Provalone)
  Preheat oven or toaster oven (if yours is large enough to accommodate 4 slices of bread) to 375F.

In a medium mixing bowl, combine tuna, mayo, pickles, onion, sunflower seeds, spices, and lemon juice. Divide tuna salad between the 4 slices of bread; spread evenly over each slice. Top with tomato slices and cover each with 2 slices of cheese.

Bake for 10-15 minutes, or until cheese is melted and centers of sandwiches are hot.