Sun Dried Tomato Tuna Melt

In a medium bowl, combine the tuna, sun-dried tomatoes, celery, capers, lemon juice, mustard, olive oil, herbs, salt, and pepper. Mix until just combined. Taste and adjust seasonings, adding a little more oil if dry. (This will depend on how much liquid you drained from the tuna as well as how much oil was in your sun-dried tomatoes). Set aside.
2 7 ounce (5.1 oz. dry weight) canned tuna fish in water, ⅓ cup sun-dried tomatoes in oil; chopped, 3 tablespoon diced celery, 2 teaspoon capers, drained, 2 teaspoon fresh lemon juice, 1 teaspoon Dijon mustard, ⅓ cup olive oil (plus more if needed), 1 tablespoon fresh chopped chives, 1 tablespoon fresh chopped parsley, ½ teaspoon fresh oregano (optional), can use dried, ¼ teaspoon Kosher salt, ¼ teaspoon freshly ground black pepper
Heat the oven broiler to high. Have a baking sheet ready. Lay out your bread on the baking sheet. Place a slice of cheese on each piece of bread. Add about ⅓ cup of tuna to each bread slice. Top with an additional slice of cheese.
3 bagels sliced in half (will have 6 halves), 12 slices Provolone or Swiss cheese
Broil on high for 3-5 minutes, until the cheese is melted, golden brown, and bubbly. Serve immediately.