Ingredients:

  • 2 cans (5 oz / 142g each) tuna in water, drained
  • 1/4 cup (60g) plain Greek yogurt
  • 2 tbsp (30g) diced celery
  • 1 tbsp (15g) finely diced red onion
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 slices (approx. 120g) sourdough bread
  • 4 slices (approx. 80g) sharp cheddar cheese
  • 2 tbsp (28g) unsalted butter, softened

Instructions:

  1. In a medium bowl, flake the drained tuna with a fork. Fold in the Greek yogurt, celery, red onion, lemon juice, salt, and pepper. Mix until the texture is velvety and well-combined.
  2. Spread a thin layer of softened butter on one side of each sourdough slice.
  3. Place two slices butter-side down in a cold skillet. Top each with a slice of cheddar cheese, followed by a generous scoop of the tuna mixture, and another slice of cheese to lock the tuna in place.
  4. Top with the remaining bread slices, butter-side up.
  5. Turn the heat to medium. Grill for 3–4 minutes per side, pressing down lightly with a spatula until the bread reaches a mahogany color and the cheese is bubbling and fully melted.