Ingredients:

  • 1 (5 ounce / 140g) can tuna in water or oil, drained (flaked if in chunks)
  • 2 tablespoons / 30 ml mayonnaise (full-fat or light)
  • 1 tablespoon / 15 ml finely chopped celery
  • 1 tablespoon / 15 ml finely chopped red onion
  • 1 teaspoon / 5 ml lemon juice (freshly squeezed is best!)
  • 1/4 teaspoon / 1.25 ml black pepper
  • Pinch of salt (to taste)
  • 2 slices of bread (sourdough, rye, or your favorite)
  • 1 tablespoon / 15g butter, softened
  • 2 slices of cheese (cheddar, Swiss, Monterey Jack, or provolone), or more, to taste

Instructions:

  1. In a mixing bowl, combine the drained tuna, mayonnaise, celery, red onion, lemon juice, pepper, and salt. Mix well until everything is nicely incorporated. Taste and adjust seasoning as needed.
  2. Spread butter evenly on one side of each slice of bread.
  3. Place one slice of bread (butter-side down) in a cold skillet. Top with half the cheese, spread the tuna salad evenly over the cheese, then top with the remaining cheese and the other slice of bread (butter-side up).
  4. Turn the heat to medium-low. Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. You can gently press down on the sandwich with a spatula to help it cook evenly.
  5. Remove the Tuna Melt from the skillet and let it cool for a minute before slicing in half and serving.