Tuna Melt, A Classic Revived!

So....I don't have a camera, guys. That means the photos that I upload will not truly show you just how delectable and tasty my offerings are, as I am using my built in computer camera to showcase them! However, it will have to suffice until I work something else out. So, onto this evenings dinner. Ravenously hungry, I decided to prepare myself an old stand by that even my mom would make for us growing up (at least in the formative teenage years): tuna melt! I started with a delicious wheat free rye bread, that I discovered at my favorite natural foods store, Rainbow Grocery. This dense but thin bread becomes perfectly crispy when toasted. The tuna salad itself, was a combination of both sweet and savory ingredients and to top it off, I melted a yummy Spanish Sheep's Milk Manchego cheese on top. Garnished with avocado, I enjoyed every crumb. As per my usual cooking style, I didn't use measurments but here is the gist of the tuna salad recipe (to serve one person):

1 can tuna, salt added
large dash pepper
juice from 1/2 lemon
1-2 Tbs mayonnaise
1 Tbs raw sunflower seeds
1 Tbs yellow bell pepper, finely diced
2 tsp red onion, finely diced
1 Tbs raisins, minced
1 tsp dried dill

I toasted the bread, slathered on the tuna, grated my preferential amount of cheese and threw it under the broiler on a baking sheet until it was golden and bubbly. So good!