Ingredients:

  • 2 (5 ounce/142g) cans tuna in water, drained well
  • ¼ cup/30g mayonnaise
  • 2 tablespoons/15g finely chopped celery
  • 2 tablespoons/15g finely chopped red onion
  • 1 tablespoon/15ml lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • Pinch of salt (or to taste)
  • 4 slices sourdough bread
  • 4 tablespoons/56g unsalted butter, softened
  • 4 slices cheddar cheese

Instructions:

  1. In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, lemon juice, Dijon mustard, pepper, and salt. Mix gently with a fork until well combined. Taste and adjust seasoning as needed.
  2. Spread softened butter evenly on one side of each slice of bread.
  3. Place two slices of bread, butter-side down, in a non-stick skillet. Top each with half of the tuna salad. Cover the tuna salad with two slices of cheese per sandwich. Top with the remaining slices of bread, butter-side up.
  4. Cook over medium-low heat for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Press down gently with a spatula to ensure even cooking. Check frequently to prevent burning.
  5. Remove from the skillet and cut in half (optional). Serve immediately.