A Very Good Tuna Melt - At Home Gastronome

1 Can or Jar Tuna, in Oil Approximately 130g drained
1 Small Apple
1 Small Shallot
1 Tbsp Capers
6 Anchovies
Fresh Dill
1 tsp Dijon Mustard
2-3 Tbsp Mayonaise Hellmans is preferred.
2 Slices Crusty Sourdough
1 Cup Cheese A mix is good here, Gruyere, Asiago, Cheddar and Mozzarella are all good here.
Black Pepper From a pepper mill

Place a rack in the top third of the oven and heat the broiler to high.
Divide the apple into quarters and cut away the core. Finely dice one quarter of the apple and cut the remainder into matchsticks. In a medium sized mixing bowl toss the matchsticks with the apple cider vinegar for the salad and set aside.
Cut the shallot into a fine dice then roughly chop the capers and anchovies.
Finely chop the dill so that you have 1/4 cup.
Grate your cheeses of choice.
Drain the tuna and add it to a medium sized bowl with the apple, shallot, capers, dill, mustard and a few twists of black pepper.
Add two tablespoons of the mayonnaise and stir, it should be just holding together but not overly wet. If you find it too dry add another tablespoon of mayo. Taste and adjust for seasoning.
Toast the bread and place on a baking sheet.
Divide the tuna salad between the two slices of bread and top with the cheese making sure that some falls over the side directly onto the baking sheet.
Transfer the tuna melts to the oven and broil until the cheese is bubbling and golden. For me this was two minutes but you will want to watch it constantly.
Remove from the oven and allow the cheese to firm up slightly.
While the tuna melts cool add the spring mix to the bowl with the apple matchsticks and vinegar and toss to combine. Drizzle the oil over top, add a teeny pinch of salt and give it another toss.
Divide the salad between two large plates and serve with a tuna melt each. Enjoy!