Use the best tuna you can find. I like oil-packed but water is OK. Someone you know has a tuna salad recipe.
Served with oven potato wedges.
About 40 minutes before serving, start the wedges: heat the oven to 425°F. Cut the potatoes into wedges, toss with the olive oil, paprika and salt, and roast for 30 minutes, turning once, until crisp. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
Lightly toast one side of the bun
Add cheese to bottom of bun
Spread a layer of tuna salad
Place several spinach leaves on top bun
Add sliced tomatoes
Add pickle slices
Season with salt and pepper to taste
Combine halves and enjoy.