Pin it
A little celery gives these tuna melts a fresh crunch inside their crisp toasted bread. Cheddar on both sides of the filling helps the sandwich hold together when cut.
Ingredients
- 4 slices sturdy bread
- 150 g drained canned tuna
- 60 g grated cheddar
- 2 tbsp mayonnaise
- 1 celery stalk, finely diced
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 20 g softened butter
- ¼ tsp black pepper
Method
- Drain the tuna well and flake into a bowl. Stir in mayonnaise, celery, mustard, lemon juice and pepper.
- Butter one side of each bread slice thinly and evenly. Place two slices butter-side down on a board.
- Divide half the cheddar between those slices. Add the tuna mixture, spreading it nearly to the edges, then top with the remaining cheddar.
- Close with the other two bread slices, butter-side up. Heat a large skillet over medium-low heat.
- Cook sandwiches for 4–5 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese melts. Cover the pan briefly if the filling needs more time, lowering the heat so the bread does not burn.
- Cut each sandwich diagonally and serve warm. If preparing for later, keep filling and bread separate until ready to cook for the crispest result.
- Refrigerate unused tuna filling within two hours in a sealed container for up to three days. Cooked sandwiches are best fresh; refrigerate promptly and reheat thoroughly in a skillet.
Drain the tuna well
Excess liquid makes the bread soggy. Press gently in a sieve before mixing the filling.
Use moderate heat
Bread can brown before the center warms. Medium-low heat gives the cheese time to melt.
Build just before cooking
The filling can be made ahead and chilled, but assemble close to cooking time to keep the toast crisp.
FAQs
- How many servings does this make?
Makes 2 servings using the pan or equipment listed.
- What should I check before serving?
Cut each sandwich diagonally and serve warm. If preparing for later, keep filling and bread separate until ready to cook for the crispest result.
- How should I store leftovers?
Refrigerate unused tuna filling within two hours in a sealed container for up to three days. Cooked sandwiches are best fresh; refrigerate promptly and reheat thoroughly in a skillet.
