Cheddar Tuna Melt

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1023
• Protein: 51 g
• Carbs: 77 g
• Fat: 56 g

Ingredients

• 400 g Tuna ( drained and flaked )
• 6 tbsp Japanese mayo ( at room temperature )
• 2 piece Apium graveolens ( finely diced )
• 1 piece Red onion ( chopped )
• 4 piece Sweet and sour gherkin ( small dice )
• 8 piece Cheddar cheese ( slices )
• 8 piece White bread ( thick slices )
• 60 g Minimum butter sweet ( softened )
• 2 pinch Fleur de sel
• 2 pinch Black pepper ground
• 2 tsp Worcestershire sauce

Instructions

1. Preparation of the mixture

   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. Assembling the sandwiches

   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. Toasting and melting

   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.

Chef's tips

• 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.

Storage

Enjoy immediately. The bread loses its crunch in the refrigerator.