Ingredients:

  • Two 5 oz cans Tinned Tuna (drained)
  • /3 cup full-fat Mayonnaise
  • medium Celery Stalk, finely diced
  • tablespoons Red Onion, very finely minced
  • teaspoon Fresh Lemon Juice
  • /2 teaspoon Dijon Mustard
  • Fresh Black Pepper to taste
  • slices Sourdough or Good Quality White Bread
  • slices Mature Cheddar Cheese (or 1/2 cup grated)
  • tablespoons softened Butter

Instructions:

  1. Prepare the Tuna: Open the tins, drain thoroughly pressing out excess liquid, and transfer the tuna into the mixing bowl. Break up the flakes gently with a fork.
  2. Mise en Place Vegetables: Finely dice the celery and red onion. Add them immediately to the bowl with the tuna.
  3. Create the Binding Mix: In a small cup, whisk together the mayonnaise, Dijon mustard, and lemon juice.
  4. Combine and Season: Pour the binding mix over the tuna and vegetables. Fold everything together gently until just combined. Season generously with black pepper.
  5. Assemble the Sandwich: Butter one side of all four slices of bread evenly. On the un-buttered side of two slices, layer half of the tuna mixture onto each. Top with two slices of Cheddar cheese per sandwich.
  6. Close and Grill Prep: Place the remaining two bread slices (butter-side up) on top of the cheese layers. Place the assembled sandwiches onto a baking sheet.
  7. The Melt: Place the baking sheet under a preheated hot grill (broiler) set to medium-high. Cook for 3–4 minutes until the bottom slice is golden brown and toasted.
  8. Flip and Finish: Flip carefully using a wide spatula. Grill the second side for another 2–3 minutes until the cheese is fully molten and bubbling, and the bread is golden. Serve immediately.