Curried Tuna Melt and Crunchy Mediterranean Salad

This delicious hot sandwich is modeled after an awesome cafe Soup n' Stone here in Burlington, VT. Before I tried it I thought that I hated curry but turns out that I actually like it!
For the tuna sandwich:
1 can of tuna
1/4 tsp curry powder or to taste
Mayonnaise (I used reduced fat)
Lemon
1 green onion diced
1 tomato cut into slices
alfalfa sprouts
cheddar cheese cut into slices
red onion sliced thin
freshly baked bread
Preheat the oven to 400 degrees.
Take the tuna and drain in and break it up with a fork in a bowl. Add as little or as much mayonnaise as you like. Add the green onion and 1 tbsp. lemon juice and curry powder. Stir to combine. Take your first slice of bread and layer the cheddar cheese on the bottom place the tuna on top then sprouts, tomato, and red onion. Place the top slice on and place whole sandwich on top of aluminum foil that is on top of a cookie sheet. Place in the oven for 10 minutes or until the cheese is melted and the sandwich is warmed.

Crunchy Mediterranean Salad
1 can chick peas, drained and rinsed
1 c. English cucumber, diced with peel
1 1/3 c. small cherry tomatoes, halved
1/2 c. red onion, diced
1 c. green pepper, diced
2 green onions, finely chopped
1/2 c. olive oil
Juice of 2 lemons
1 large garlic clove, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
Block of feta cheese cut up and crumbled
Combine first six ingredients in a large bowl. Add in the feta cheese. In a small bowl, whisk together the olive oil, lemon juice,and the garlic. Whisk in salt and pepper and adjust the seasonings as needed. (If storing this salad for later, stop here and store salad and vinaigrette separately until ready to serve.)

Enjoy!