Tuna, Melt!

Someone said this a couple weeks ago. I can see it now though.
You know how melted cheese reaches that perfect point in its life when it's no longer hard or at room temp, it's not completely broken, it's at that beautiful point of simply being melted. Right when it comes out the broiler on French Onion soup, Bubbling on top of a pizza, running down the sides of a griddled sandwich.
Perfect cheese at the perfect moment. How to make it last?
Tuna Stock: I don't know how yet. tuna stock, consomme, with the color of bright raw tuna. Churnned into sorbet, with some Methocel I would imagine, or not.
A hot flat stone. with melted swiss "pudding", tomato in some form, and a bright raw colored scoop of tuna. ready to melt. tuna melt!
I guess with Methocel it would last a little longer.
If anyone has any ideas, please let me know. I would love to make this dish.