Cheddar Tuna Melt
Ingredients
- 400 gTuna (drained and flaked)
- 6 tbspJapanese mayo (at room temperature)
- 2 pcApium graveolens (finely diced)
- 1 pcRed onion (chopped)
- 4 pcSweet and sour gherkin (small dice)
- 8 pcCheddar cheese (slices)
- 8 pcWhite bread (thick slices)
- 60 gUnsalted butter (softened)
- 2 pinchFleur de sel
- 2 pinchBlack pepper ground
- 2 tspWorcestershire sauce
Method
Butter-toasted bread, crispy to the touch, revealing a creamy tuna center and melting cheddar. A balance of warm toast and the fresh crunch of celery and red onion.
- 1
Carefully drain the tuna to avoid soaking the bread. In a mixing bowl, combine the flaked tuna with the Japanese mayonnaise, Worcestershire sauce, finely chopped celery, and red onion. Add the chopped pickles. The mixture should be bound and hold on a spoon.
- 2
Generously butter one side of each slice of white bread. On the unbuttered side of two slices, place a slice of cheddar, a good layer of the tuna mixture, then a second slice of cheddar. Close with the remaining slices, buttered side facing out.
- 3
Heat a pan over medium heat. Place the sandwiches in the pan. When the bread is golden brown and the butter is still foaming, flip them over. Press down lightly with a spatula. It's ready when the cheddar starts to bead on the edges and the bread is uniformly golden.
Frequently asked questions
How do you get this dish right?
- Don't heat the pan too high; the bread will burn before the cheese has time to coat the tuna.
- Use a weight or a sandwich press to ensure even contact and a perfectly sharp crust.
How long does this dish keep?
Enjoy immediately. The bread loses its crunch in the refrigerator.
