Ingredients:

  • 2 cans (5 oz / 142g each) tuna, drained well
  • 1/3 cup (80g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30g) celery, finely diced
  • 2 tbsp (30g) red onion, finely diced
  • 1 tbsp (15g) dill pickles, minced
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 4 slices (120g) sourdough bread
  • 2 tbsp (30g) unsalted butter, softened
  • 4 slices (110g) cheddar cheese

Instructions:

  1. Press the tuna firmly against the lid of the can to remove all excess water.
  2. In a small bowl, flake the tuna with a fork and fold in the mayonnaise, mustard, lemon juice, celery, onion, and pickles.
  3. Stir in salt and pepper until the mixture is cohesive.
  4. Preheat your oven to 400°F (200°C). Butter one side of each bread slice generously.
  5. Place slices butter-side down on a baking sheet and toast in the oven for 3-5 minutes until edges are just starting to turn golden.
  6. Remove from the oven, flip the bread so the toasted side is the base, and heap the tuna mixture evenly across the slices, smoothing the top with a spoon.
  7. Place one slice of cheese over the tuna on each piece of bread, pressing it down slightly.
  8. Broil under the oven grill until the cheese is bubbling and brown in spots.