The first tuna melt I ever had was on a weekend church retreat when I was a teenager. The retreat was held at a lakeside lodge in the central piedmont of North Carolina. The sandwiches were toasted over an open fire. Afterwards, our chaperone went to bed and left an equal number of 12 year old boys and girls alone to dance to the sounds of the Embers and Little Eva and to play spin the bottle.
It remains one of my favorite sandwiches, but none can compare with that first one.
For my tuna salad, I use canned or freshly grilled tuna with lots of Duke’s mayonnaise, French’s mustard, chopped onion, celery salt, and enough black pepper to make it burn just a little. For variety, I sometimes add a chopped boiled egg.