Ingredients:

  • 2 (5 ounce/142g) cans tuna, packed in water or oil, drained well
  • 1/4 cup (30g) mayonnaise (full-fat or light)
  • 1/4 cup (30g) finely chopped celery
  • 2 tablespoons (15g) finely chopped red onion
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/4 teaspoon (1g) black pepper
  • Pinch of salt (to taste)
  • 4 slices of your favourite bread (sourdough, whole wheat, white – whatever floats your boat!)
  • 2 tablespoons (30g) butter, softened
  • 4 slices cheddar cheese (or your preferred melting cheese – Monterey Jack works a treat!)

Instructions:

  1. In a mixing bowl, flake the drained tuna with a fork.
  2. Add mayonnaise, celery, red onion, Dijon mustard, lemon juice, salt, and pepper to the tuna.
  3. Gently mix all ingredients together until well combined. Taste and adjust seasonings as needed.
  4. Spread softened butter evenly on one side of each slice of bread.
  5. Place two slices of bread, butter-side down, in the frying pan. Layer with two slices of cheese each. Top with the tuna salad. Add the remaining slices of bread, butter-side up.
  6. Cook over medium heat, pressing down gently with a spatula, until the bread is golden brown and the cheese is melted and gooey. This should take about 3-4 minutes per side.
  7. Cut the sandwiches in half diagonally and serve immediately. Enjoy!