Ingredients:

  • 5 oz (142g) high-quality Tuna in Oil, drained well
  • 1/4 cup (60 ml) full-fat Mayonnaise
  • 1/4 cup (40g) Celery, finely diced
  • 2 Tablespoons (20g) Red Onion, finely minced
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Fresh Lemon Juice
  • 1 Tablespoon (5g) Fresh Dill, chopped (optional)
  • Salt and Black Pepper, to taste
  • 4 slices Sourdough or sturdy White Bread
  • 1 cup (100g) Sharp Cheddar Cheese, grated
  • 2 Tablespoons (30g) Unsalted Butter, softened

Instructions:

  1. Thoroughly drain the canned tuna. Place the drained tuna in a mixing bowl. Add mayonnaise, diced celery, minced red onion, Dijon mustard, lemon juice, and fresh dill (if using).
  2. Gently fold all filling ingredients together until just combined; avoid over-mixing to maintain texture. Season assertively with salt and freshly cracked black pepper. Taste and adjust seasoning.
  3. Take the four slices of bread. Generously spread the softened butter evenly on one side of each slice (these will be the exterior grilling sides).
  4. Assemble the sandwiches: On the unbuttered sides of two slices, pile half of the grated cheese. Top the cheese with half of the tuna mixture, then top the tuna with the remaining grated cheese. Place the remaining two slices of bread (butter-side up) on top to close the sandwiches.
  5. Heat a non-stick skillet or flat griddle over medium-low heat. Place the assembled sandwiches in the warm, dry pan.
  6. Cook for 4–5 minutes on the first side until the bread is deeply golden brown. Carefully flip the sandwiches.
  7. Immediately reduce the heat to low. Cover the skillet with a lid or metal bowl for 3–4 minutes to trap steam and ensure the cheese melts completely without burning the second side.
  8. Remove the lid and cook for one more minute, uncovered, if necessary, to achieve the desired crispness on the final side. Remove, slice diagonally, and serve the Tuna Melt immediately.