Tuna-And-Gruyère Panino

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6 tablespoons mayonnaise

Two 8-ounce jars tuna packed in olive oil, drained, plus 1 tablespoon of the oil

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/4 cup finely diced celery

6 cloves mashed roasted garlic

2 tablespoons chopped flat-leaf parsley

1 tablespoon drained capers

1/4 teaspoon celery seeds

Salt and freshly ground pepper

8 slices multigrain sandwich bread

4 ounces thinly sliced Gruyère cheese

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