Ingredients:

  • 10 oz (280 g) Canned Tuna, thoroughly drained
  • 4 Tbsp (60 ml) Mayonnaise (Good Quality, full-fat)
  • 1 tsp (5 ml) Dijon Mustard
  • 1 tsp (5 ml) Fresh Lemon Juice
  • 2 Tbsp (30 g) Finely Diced Celery
  • 1 Tbsp (15 g) Finely Minced Red Onion or shallots
  • 1 Tbsp (15 g) Dill Pickle Relish or finely chopped gherkins
  • Freshly Ground Black Pepper, to taste
  • Pinch Sea Salt
  • 4 thick slices Sliced Bread (Sourdough or Farmhouse White)
  • 4 oz (120 g) grated Cheese Blend (Sharp Cheddar & Monterey Jack)
  • 2 Tbsp (30 g) Unsalted Butter, softened

Instructions:

  1. Drain the Tuna Properly: Empty the canned tuna into a fine mesh sieve or colander. Press down firmly with the back of a spoon to remove all excess liquid. The drier the tuna, the better the final texture.
  2. Combine Wet Ingredients: In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
  3. Mix the Tuna Base: Add the thoroughly drained tuna to the mayo mixture. Use a fork to gently flake and combine. Avoid over-mixing; you want texture, not a paste.
  4. Add Crunch and Flavour: Fold in the diced celery, minced red onion, and dill pickle relish. Taste and adjust seasoning if necessary.
  5. Prep the Bread: Lightly butter one side of all four slices of bread, ensuring the butter covers the entire surface right to the edges. This side will be exposed to the pan.
  6. Assemble the Melt: Place two slices of bread, butter-side down, on your chopping board. Divide the tuna salad evenly between these two slices. Top the tuna salad generously with the grated cheese blend. Place the remaining two slices of bread, butter-side up, on top to complete the sandwiches.
  7. Set the Grill: Heat a non-stick skillet or cast iron pan over medium-low heat. Patience is key here—the bread must brown slowly while the cheese melts through.
  8. Grill the First Side: Place the sandwiches in the warm pan. Cook for 3–5 minutes. To achieve an even melt, gently press down on the sandwiches with a spatula or use a second heavy pan as a weight.
  9. Flip and Finish: Once the bottom crust is golden brown and deeply coloured, carefully flip the sandwiches. Cook for another 3–5 minutes until the second side is golden and the cheese is oozing out the sides.
  10. Rest and Serve: Remove from the pan and let the melts rest on the cutting board for two minutes. Slice diagonally and serve immediately.