Ingredients:
- 5 oz (1 can) Canned Tuna, good quality, packed in olive oil, drained very well
- 3 Tbsp Mayonnaise, full fat
- 1 stalk Celery, finely diced
- 1 tsp Red Onion, finely minced
- 1 tsp Dijon Mustard
- 1/2 tsp Fresh Lemon Juice
- Freshly Ground Black Pepper, To taste
- 4 slices thick-cut Bread (Sourdough or thick-cut white sandwich bread)
- 3 oz Sharp Cheddar Cheese, grated
- 2 Tbsp Unsalted Butter, softened
Instructions:
- Thoroughly drain the canned tuna. Press it lightly in a sieve or use paper towels to remove excess oil/water. This is essential for a non-soggy sandwich.
- In a medium mixing bowl, gently combine the drained tuna, mayonnaise, diced celery, minced red onion, Dijon mustard, and lemon juice.
- Season generously with black pepper and lightly with salt. Mix gently; avoid over-mixing which can make the tuna mushy.
- Spread the softened butter evenly and completely over one side of each of the four bread slices.
- Place two slices of bread, butter-side down, on your work surface. Divide half of the grated cheese and spread it evenly over the unbuttered side of these two slices (This protects the bread from the moisture of the tuna filling).
- Layer the tuna mixture evenly over the melted cheese base.
- Place the remaining half of the grated cheese over the tuna filling.
- Top each sandwich with the remaining bread slices, ensuring the buttered side faces outwards.
- Place a non-stick skillet or griddle over medium-low heat. Do not rush the heat; we want a slow cook.
- Carefully place the sandwiches in the heated pan. Cook for 4–5 minutes until the bottom slice is a deep golden brown.
- Using a spatula, gently flip the sandwiches. Cook for another 3–5 minutes until the second side is golden brown and the cheese is fully melted and oozing. Press down lightly during the final minute for even crispness.
- Remove from the pan. Let the sandwiches rest on the cutting board for 60 seconds. Cut diagonally and serve immediately.