Ingredients:

  • 2 cans (5 oz / 142g each) Albacore tuna, drained well
  • 1/3 cup (80g) mayonnaise
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (30g) celery, finely diced
  • 2 tbsp (30g) red onion, minced
  • 1 tbsp (15g) sweet pickle relish
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1.2g) freshly ground black pepper
  • 8 slices (approx. 200g) sourdough or thick-cut rye bread
  • 3 tbsp (42g) unsalted butter, softened
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded

Instructions:

  1. In a medium mixing bowl, flake the drained tuna with a fork until no large clumps remain.
  2. Fold in the mayonnaise, Dijon mustard, and lemon juice until the mixture is velvety.
  3. Stir in the celery, red onion, and relish. Season with salt and pepper, mixing until ingredients are evenly distributed.
  4. Heat a skillet over medium heat. Spread a thin layer of softened butter on one side of each bread slice.
  5. Place the bread butter-side down in the pan. Grill for 2-3 minutes until the surface is mahogany-colored and smells nutty, then remove from heat.
  6. Spread a generous scoop of tuna salad onto the toasted side of 4 bread slices and top each with a handful of shredded cheddar cheese.
  7. To melt the cheese, either place the slices back in the pan and cover with a lid for 2 minutes, or place on a baking sheet under the broiler for 1-2 minutes until the cheese is bubbly and charred in spots.
  8. Close the sandwiches with the remaining toasted bread slices.