Ingredients:

  • 5 ounces (142g) canned tuna in water or oil, drained
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) finely diced celery
  • 1 tablespoon (15ml) finely diced red onion
  • 1 teaspoon (5ml) lemon juice, freshly squeezed
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of salt, or to taste
  • 2 slices sourdough bread
  • 2 tablespoons (30g) unsalted butter, softened
  • 2-3 slices cheddar cheese
  • Optional: A few slices of tomato or dill pickle chips

Instructions:

  1. In the mixing bowl, combine drained tuna, mayonnaise, celery, red onion, lemon juice, salt, and pepper. Mix well with a fork, breaking up any large chunks of tuna. Taste and adjust seasoning if needed.
  2. Spread softened butter evenly on one side of each slice of bread.
  3. Place one slice of bread, butter-side down, in the frying pan (or on the griddle pan). Layer with half of the cheese slices, then spread the tuna salad evenly over the cheese. Top with the remaining cheese slices (and tomato or dill pickle chips, if using). Top with the second slice of bread, butter-side up.
  4. Cook over medium heat for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Gently press down on the sandwich with the spatula to ensure even cooking and melting.
  5. Remove from the pan, cut in half (or diagonally for extra posh-ness), and serve immediately while hot and cheesy.