Tuna Sammies

When I saw this recipe on Rachael Ray show the other day, I thought, "YUMMMOO!"  But I figured Christina and maybe Caleb might be the only ones that would eat it with me. However, last night Mike and I were home, all the kids were over at friends, so I suggested a Tuna Melt to him. We had a bunch of leftover mac and cheese, so I figured if he didn't like it, he could eat the Mac n Cheese.
A few bites into the sandwich he declared, "this is really good! I am so surprised that I like this, but this is really good! The flavors are so fresh! They just popped in my mouth!"
Well with that good of reviews from him, I had to post this so I can make this again and again,. I love that it is mayo free.

• 1/2 red small onion, finely chopped
• Juice of 1 lemon
• 1 teaspoon tomato paste
• 1 clove garlic, finely grated or minced
• 1 teaspoon Herbes de Provence
• Freshly ground pepper
• 1/4 cup extra virgin olive oil (EVOO)
• 1 can line-caught orItalian tuna (6 ounces)
• (I used two cans of 5 oz each)
• 1/2 cup Niçoise (oil-cured) or kalamata olives, pitted and chopped 
• (I used green olives with pimentoes)
• 2 tablespoons capers
• 1/4 cup flat leaf parsley leaves (a handful), finely chopped
• (I used curly parsley and chives from my garden)
• 2 slices thick-cut brioche bread
• (I used Whole Wheat)
• 1/2 cup Gruyère cheese, shredded
• (I used fresh mozzarella and pepper jack cheese)

PREPARATION

Pre-heat the oven to 375°F.

Combine the onion and lemon juice in a mixing bowl.

In the same bowl, stir together the tomato paste, garlic, Herbes de Provence, pepper and EVOO. Add the tuna, olives, capers and parsley and mix to combine and break up the tuna slightly.

Divide the tuna mixture between the two slices of bread, transfer to a baking sheet and top with the cheese. Toast in the oven for about 10 minutes, or until the cheese is melted and the tuna is heated through.