making the recipe work for me

I wanted to try Dr. Veronica Esagui's http://www.gentledoctors.com/ and her husband Dan Danlar's http://danlarart.com/ recipe "Dave's Killer Tuna Melt", but guess what I'm allergic to? Yep, tuna. It has always been one of my favorite foods, and it has some serious protein, which I haven't been getting enough of.
So I thought, how about canned salmon? 'Spose I'm allergic to that too? As soon as I thought of it, I had to go to the store and buy a couple of cans to find out right then and there. To my utmost relief, I'm not--so far, it's tuna and tuna only which makes me break out in hives and swells my face to twice it's normal size.
For the recipe linked to above, I substituted canned salmon, skipped the onion, and used grated mozzerella cheese. Instead of Blues Bread I used my stand-by, Good Seed. I'm telling you, it was better than my usual home-cooked fare: Dave's Killer Cheeseburgers (on Good Seed). I'm getting ready to make another one or two right now. Can't wait!
HEY YOU! PLEASE SEND ME YOUR DKB SERVING SUGGESTION! HELP ME EXPAND MY HORIZONS!!!

Here is the recipe: 2 cans tuna in water, well drained and add mayonnaise to taste. 1/2 white onion diced and mixed into tuna. 1 Tomato 1 Small can of pineapple well drained. 2-3 Slices of Dave's Killer Bread (Toasted)Blues is our favorite White Cheese (Havarti, Swiss or Extra Sharp Cheddar) First place tuna mixed with mayo and onion on top of Dave's Killer Bread that has been toasted. Next spread a layer of pineapple on top of the tuna with a slice of tomato. Add a few thin onion rings if desired and add your favorite cheese on top. Set oven on broil and place your rack in the center of the oven. Place your melt into the oven until cheese is completely melted over your tasty creation that should take about one or two minutes!