Ingredients:

  • 5 ounces (140 grams) Canned Tuna (packed in water or oil), drained
  • 1/4 cup (60 ml) Mayonnaise (full-fat recommended)
  • 1 stalk (30 grams) Celery, finely diced
  • 1 tablespoon (15 grams) Red Onion or Shallot, finely minced (optional)
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1/2 teaspoon (2.5 ml) Lemon Juice (freshly squeezed)
  • Salt and Black Pepper, to taste
  • 4 slices Bread (Sourdough, Pullman Loaf, or Rye)
  • 4 slices (2 oz / 56 grams) Cheese (Cheddar, Swiss, or Monterey Jack), sliced or shredded
  • 2 tablespoons (30 grams) Butter (or Mayonnaise for ultra-crisp exterior)

Instructions:

  1. Prepare the Tuna Base: In a medium mixing bowl, gently flake the drained canned tuna. Add mayonnaise, diced celery, minced onion (if using), Dijon mustard, lemon juice, salt, and pepper. Stir until fully combined and creamy, ensuring the mixture holds its shape.
  2. Prepare the Bread: Spread butter (or a thin layer of mayonnaise) evenly on one side of all four slices of bread.
  3. Assemble the Melt: Place two slices of bread butter-side down. Distribute half of the tuna mixture onto each slice. Top the tuna generously with two slices of cheese. Place the remaining bread slices on top, butter-side facing outward.
  4. Grill the Sandwich: Heat a large skillet or griddle over medium heat. Place the sandwiches carefully onto the hot skillet. Cook for 3 to 4 minutes per side, pressing down lightly, until both sides are golden brown.
  5. Achieve the Melt: Once both sides are golden brown, reduce the heat to low, cover the skillet with a lid, and cook for 1-2 minutes until the cheese is completely molten and gooey.
  6. Serve: Remove from the pan, slice in half diagonally, and serve immediately.