Ingredients:

  • 2 cans (5 oz / 142 g each) Chunk Light Tuna in water, drained thoroughly
  • 1/3 cup (80 ml) Mayonnaise
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) Fresh lemon juice
  • 2 tbsp (30 g) Celery, finely diced
  • 2 tbsp (30 g) Red onion, finely minced
  • 1/4 tsp (1.5 g) Salt
  • 1/4 tsp (1.5 g) Black pepper
  • 6 slices (approx. 210 g) Sourdough or Whole Grain bread
  • 6 slices (approx. 120 g) Sharp Cheddar or Swiss cheese
  • 1 medium (120 g) Tomato, thinly sliced
  • 1 tbsp (15 ml) Unsalted butter, softened

Instructions:

  1. In a medium bowl, flake the drained tuna with a fork until no large clumps remain. Fold in the mayonnaise, Dijon, lemon juice, celery, and onion. Mix gently until combined but still textured. Season with salt and pepper.
  2. Lightly butter one side of each bread slice. Toast the slices in a toaster or under the broiler for 1-2 minutes until they are golden-brown.
  3. Place the toasted slices on a baking sheet. Divide the tuna mixture evenly among the slices, pressing down slightly.
  4. Top each slice with a tomato slice and a piece of cheese. Place under the broiler for 2-4 minutes until the cheese is bubbling and the edges of the bread are browned.