Italian Tuna Melt

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I made this a couple of weeks ago and it was excellent. The arugula really added a special touch to this
fancy spin on an ordinary meal. I bought that Italian bread (some well-known brand name) from Sobey's.

3 tbsp extra-virgin olive oil, divided
2 tbsp lemon juice, divided
1/4 tsp salt
2 170-g cans chunk white tuna, in water (drained)
1/2 398-mL can artichokes, drained and cut into small wedges
1/4 thinly sliced red onion
2 cups arugula
4 large slices Italian bread, on a large baking sheet
1/2 cup grated mozzarella

            POSITION oven rack in top third of oven. Preheat broiler.
            WHISK 2 tbsp extra-virgin olive oil with 1 tbsp lemon juice and salt in a medium bowl. Season with fresh pepper. Add drained tuna, artichokes and red onion. Toss gently until coated.
            WHISK remaining 1 tbsp extra-virgin olive oil with remaining 1 tbsp lemon juice in a small bowl. Add arugula and toss to coat. Arrange slices of bread on a large baking sheet.
            BROIL bread in top third of oven until toasted, 1 min. Flip, then divide tuna mixture among slices. Sprinkle with cheese.

                        BROIL until cheese melts, 2 to 3 min. Transfer to plates and top with arugula.

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