'Kicked-Up' Tuna Melt

This is funny, when I put "Emeril's Kicked-Up Tuna Melts" into Google, I get one recipe on the Food Network and a different one on Martha Stewart's website! I more closely followed the Martha Stewart version. I did change enough that I think a personal recipe should be put here:

I chose to get a semi-nice tuna. It made the melt taste a little more 'up-scale'. If you get tuna in oil, you can use that oil to brush the bread before toasting.

Toasted slice of sourdough.

Tuna, mayo, oregano and onions mixed.

Assembling the sandwich, I only used three slices of tomato. I had a little tuna left over, I ate it from the bowl while waiting for these to come out of the oven. If your bread is larger you will probably use it all.

This was soooo good! And filling! You could definitely experiment with additives, cheese and even types of fish! Salmon or sardine melt anyone?