Tuna Melt

Method

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1. Press the tuna in a sieve with the back of a spoon to remove as much oil as possible, then flake it into a bowl.

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2. Fold in the mayonnaise, celery, pickle, spring onions, lemon juice, mustard, celery salt and pepper. It should hold together but not be wet.

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3. Butter one side of each slice of bread.

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4. Lay two slices butter side down. On each, put a slice of cheese, then half the tuna mixture spread to the edges, then tomato if using, then another slice of cheese.

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5. Top with the remaining bread, butter side up.

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6. Set a heavy frying pan over medium-low heat and lay the sandwiches in.

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7. Cook 4 to 5 minutes, pressing lightly with a spatula, until the underside is deep gold.

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8. Flip and cook 4 minutes more until the cheese has melted completely and both sides are crisp.

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9. Rest 2 minutes so the filling sets, then cut in half and serve.

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Chef’s Tips

• Tuna in oil, drained hard, has far more flavour than tuna in brine.
• Low heat and patience. High heat browns the bread long before the cheese melts.
• Cheese on both sides of the tuna is what stops the filling escaping when you cut it.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Tomato soup, the classic partner
• Crisps and a pickle
• A cold beer

Storage & Reheating

The tuna mixture keeps 2 days refrigerated. Griddle the sandwich fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.