From Emeril Lagasse

4 cans (5 ounces each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 teaspoons capers, drained
1 Tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/4 teaspoon dried oregano leaves
6 slices crusty bread
10 thin slices tomato
6 slices provolone

In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper and oregano and stir thoroughly until combined.

Arrange bread on a baking sheet and spread a little mayonnaise on each slice.  Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice of cheese. 

Heat broiler, with rack in highest position.  Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

- Recipe courtesy of Cathy Pollak

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