Ingredients:

  • 2 cans (5 oz / 142g each) tuna, drained
  • 1/3 cup (80g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1/4 cup (50g) celery, finely diced
  • 1/4 cup (40g) red onion, finely diced
  • 1/4 cup (40g) carrots, finely diced
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 4 slices (120g) sourdough or sturdy multigrain bread
  • 4 slices (80g) sharp cheddar cheese
  • 2 tbsp (30g) unsalted butter, softened

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 diced celery, red onion, carrots, and parsley. Season with salt and pepper and mix until vegetables are evenly distributed.
  4. Spread a generous layer of softened butter on one side of each bread slice.
  5. Flip the slices over and place one slice of cheddar cheese on the unbuttered side.
  6. Spoon an equal amount of the tuna mixture on top of the cheese, pressing it down gently with a spatula.
  7. Top with a second slice of cheese and the final piece of bread, ensuring the butter side faces out.
  8. Place the sandwiches in a skillet over medium-low heat.
  9. Cover the pan with a lid for the first 3 minutes to ensure the cheese melts.
  10. Remove the lid and grill for another 3-4 minutes until the crust is golden brown.