• 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 rusticwhite bread or 4 slices other dense white bread
  • 8 slices tomatoes
  • 4 ounces emmenthaler cheese , thinly sliced
  • 1 Preheat the broiler and position the oven rack about 6 inches from the broiler.
  • 2 Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
  • 3 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.
  • 4 Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 3-4 minutes.