Tonight with the temperature being 32 degrees I made a quickie but yummy tuna melt that I call Del Atún. It got 2 thumbs up from Tom and Laura. This is by far an improvement from my famous tuna and potato chip casserole from the 70’s. 
 2 cans white solid tuna 
 2 tblsp. Mayo 
 2 tblsp. chopped up green olive 
 2 tbsp. diced celery 
 2 greenonions diced 
 Mix all ingredients together and place on 6 burger bun halves. Top with 2 strips of mozzerela cheese. Place under the broiler till the cheese melts. Serve with a nice Pinot Gris wine and garnish with Herdez salsa verte. Ole !