Steve also added another sliced garlic scape to the tuna and mayonnaise he mixed up for our tuna melts. Then he sprinkled some dill on top of the cheese before broiling the melts. (Side note: I think the key to a good tuna melt is toasting the bread beforehand.)
The tuna melt on the top right is Liam's; he requested no dill.
The week-and-a-half-old dill is really doing well in the plastic-bag-covered glass of water! I wonder if changing the water every day is the trick.