Emeril'S Kicked-Up Tuna Melt - cooking recipe

Ingredients

4 (6 ounce) cans solid white tuna packed in water, drained
1/3 cup kalamata olive, pitted and minced (You can use other brine-cured black olives)
1/4 cup mayonnaise, plus
1 tablespoon mayonnaise, plus more
mayonnaise, for spreading
1/4 cup finely chopped scallion
1 tablespoon capers, drained and minced
1 tablespoon fresh ground black pepper
1 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon salt
4 slices rustic white bread or 4 slices other dense white bread
8 slices tomatoes
4 ounces emmenthaler cheese, thinly sliced

Preparation

Preheat the broiler and position the oven rack about 6 inches from the broiler.
Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each. Divide the tuna salad evenly among the 4 bread slices over the tomatoes. Top the tuna salad with slices of cheese.
Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 3-4 minutes.