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In a large pan on medium heat, add olive oil. Cook sliced onions for 5 minutes, until starting to soften.
Reduce heat to medium-low, stirring from time to time (10-15 min) until caramelized, dark and soft. Set aside.
In a bowl, mix tuna, mayonnaise, chives, salt and pepper. Set aside.
Butter each slice of sourdough liberally and grill. Once toasted, flip and add a slice (or two) of cheese to bread to melt. Repeat for each slice of bread.
To assemble the sandwich, place the tuna on a bottom slice of cheesy bread. Layer with onions, then jalapeño. Top with another cheesy toasted bread, cheese side down.