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1
Preheat oven to low broil.
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2
Heat oil in skillet over medium-high heat.
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3
Season both sides of tuna steaks with generous amounts of kosher salt and freshly ground black pepper.
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4
Cook tuna steaks until lightly browned on each side and cooked through, about 4-5 minutes per side.
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5
Let cool.
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6
In a medium mixing bowl, combine onion, garlic, pickle, celery, oregano, lemon zest and pickle juice.
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7
Chop up the tuna and add to bowl.
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8
Add the mayonnaise enough to moisten, but not drown the mixture (depending on your tastes).
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9
Season with salt and pepper.
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10
Line a baking sheet with aluminum foil and lay the slices of bread flat.
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11
Lightly toast the bread on one side so it is golden and then remove from broiler.
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12
Remove two of the bread slices from the baking sheet and set aside (these will be the tops of your melts).
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13
Flip the the other two slices over to expose the un-toasted side.
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14
Spread approximately 1/2 to 1 Tablespoon of mayonnaise over each slice of bread.
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15
Top the bread on the baking sheet with a generous serving of the tuna salad.
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16
Layer one slice of cheese over the tuna salad.
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17
Place under broiler and heat until cheese is melted and the tuna salad is heated through, about 2-4 minutes.
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18
If youd prefer, you can toast the bread in a toaster and then bake the melts at 375 degrees F for approximately 3-5 minutes.
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19
Top with sliced avocado and slice of tomato (if youd like) and the other slice of bread.
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20
Cut diagonally and serve.
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21
Its delicious with a dill pickle spear on the side.
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22
Optional add-ons: optional: 1/2 avocado, thinly sliced optional: slice of tomato
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23
Enjoy!
