Preparation

• Preheat oven to 350 (F). If using the sunflower seeds, drain well and chop finely. On a cutting board, roughly chop garbanzo beans, then press them down on the board with the back of a fork to mash. Combine sunflower seeds and garbanzos in a mixing bowl. Add mayo, ¼ cup of the cheese, dill, pickles, onion, lemon juice, mustard, and fresh herbs (if using). Mix and season to taste with salt and pepper. If the mixture is dry, add more mayo and a bit more lemon juice.
• Line a baking sheet with foil, then place bread on it cut side up. Spread each slice with a thin layer of mayo, then a big scoop of the tuna salad mixture. Top generously with remaining cheese. Bake for 15 minutes, until bread is crisp and toasted at the edges and cheese is melted. Garnish with black pepper, a pinch of dried dill, and fresh herbs as desired, and serve with a pickle (or three) on the side!