Minced fresh chives or parsley, garnish, if desired
Instructions
Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons or pickles, red onion, lemon juice, preserved lemon or zest, dill, mustard, salt and pepper. Mix well and set aside.
Turn on oven broiler.
Butter both sides of each slice of bread. Heat a large nonstick or cast iron skillet over low-medium heat and add bread slices. Flip every minute or two until both sides of bread are evenly browned. Remove bread from skillet and place on a cooling rack set inside a sheet pan. (The cooling rack will allow air to flow under the bread, preventing it from getting soggy when it goes in the oven.)
Spoon the tuna mixture onto each slice of bread in equal amounts, then follow with TomaProvence, pressing it down into the tuna, as needed.
Place tuna melts in oven and cook until cheese is bubbly and brown, checking frequently, about 3-5 minutes. Remove from oven, top with fresh chives or parsley and serve.
