Bistro Lunch... At Home

Open Faced Tuna Melt
Tuna with:
shallots
pickles
celery
salt
pepper
Nayonase

Feta on top (Also good with Muenster, Jack, Smoked Gouda, Whatevs..)

My Secret:
I toast the bread first, and lightly butter it.. then slather a good dose of mustard on it.

Then the tuna + cheese and then I throw it under the broiler for a minute.