Chop the shallot and celery into small pieces. Place the pieces into a small mixing bowl.

Add the mayonnaise, mustard, dill weed, pepper, and lemon juice to the mixing bowl. Mix together.

• We used Giant's brand of Real Mayonnaise made with cage free eggs, and Giant's brand of Stone Ground Mustard (Gluten Free).

• We also used McCormick Gourmet Organic Dill Weed (Non GMO Verified. USDA Organic); and McCormick Peppercorn Medley Grinder (Non GMO), which contains a mixture of black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns.

Add the tuna, relish, and garlic to the mixing bowl. Mix together.

• We used Starkist Chunk Light Tuna In Water, and Giant's brand of Sweet Relish. We also used Giant's brand of Chopped Garlic in Water.

Slice the tomatoes, and set the slices to the side. We used three medium-sized tomatoes on the vine.

Add 3/4 of a cup of the tuna to the flatbread.

• We used the 5 count package of Mediterranean Wheat Flatbread.

Then add the cheese on top.

• We added three slices of Sargento Sliced Provolone Natural Cheese with Natural Smoke Flavor (No Added Growth Hormones. No Artificial Flavors. No Antibiotics) to each flatbread.

Broil the flatbread on high for 5 minutes or until the cheese melts.

Once removed from the oven, top with arugula and the tomato slices.

We used 4 tomato slices and 1 handful of arugula per flatbread. Sprinkle the ground peppercorns and dill weed on top to taste.

• We used Nature's Promise Organic Baby Arugula 5 wt oz container (No GMO Ingredients. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides).