• Juice of 1 lemon
• 1 teaspoon anchovy paste
• 1/3 cup extra-virgin olive oil (EVOO)
• 2-6oz Dave's Albacore -drained
• 4 ribs celery from the heart, finely chopped
• 1 small onion, finely chopped
• 1/2 cup fresh basil leaves, chopped
• 1/3 cup chopped Sicilian green olives
• 2 tablespoons capers
• Pepper
• 4 thick slices crusty Italian bread
• 1 large clove garlic, peeled and halved
• 1/2 pound fontina cheese, shredded

Position a rack in the center of the oven and preheat the broiler.

In a bowl, whisk together the lemon juice and anchovy paste. Gradually whisk . Mix in the tuna, celery, onion, basil, olives and capers; season with pepper.

Lightly toast both sides of the bread on a baking sheet under the broiler. Rub one side of each slice with the garlic; cover with a quarter of the tuna salad.
Top with the cheese and melt under the broiler.