Matt Xiaxiang
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Main dishesToasted tuna melt sandwich
Creamy tuna complemented by Dijon mustard, capers, gherkins, and fresh dill. Topped with melted cheddar cheese between buttered bread.
Ingredients
- 200 grams Drained canned tuna
- 3 tablespoons Mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Lemon juice
- 1 tablespoon Capers
- 1 tablespoon Finely diced gherkins
- 1 tablespoon Chopped fresh dill
- 1 tablespoon Finely diced picked onions
- 1 tablespoon Finely diced celery
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
- 8 Slices of bread
- 8 Slices of cheddar cheese
- 2 tablespoons Butter
Instructions
- In a mixing bowl, combine the tuna, mayonnaise, Dijon mustard, lemon juice, chopped capers, pickled onions, celery, gherkins, and dill.
- Mix until well combined before seasoning with the salt and black pepper. Slightly toast each slice of bread before assembling.
- To four slices of bread, add a slice of cheddar cheese before evenly spreading the tuna mixture on top. Lay the second slice of cheese on the tuna mixture before closing and gently pressing the top slice of bread.
- Heat a pan over medium heat. Once hot add the butter. Use about half a tablespoon of butter for each sandwich.
- Place the sandwiches in the pan and cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Add a little more butter if needed.
- Serve immediately when hot.
My notes
Cooking tips
- Frying the sandwich: Move the sandwich around when initially cooking each side in order to fully soak as much butter as possible. This helps to promote more even crisping of the bread. Using a weight or press down on the sandwich when cooking to ensure even cooking throughout.
- Toasting the bread beforehand: This helps prevent it from getting soggy from the filling and give it a little extra crunch with a reduced cooking time.
- Sandwich assembly: When spreading the tuna mixture, try not to go right to the edge as when you close the sandwich and press gently, the tuna mixture will be pushed to the edge.
Alternative ingredients
- Experiment with the combination of fresh herbs such as including parsley or chives for a lighter flavour.
- Choose a cheese that melts well, like cheddar or Monterey Jack. If you prefer a stronger flavour, try Gruyère or even a slice of pepper jack for some heat.
- Consider adding thin slices of tomato or sautéed onions and bell peppers for extra nutrition.
- Use canned salmon or shredded cooked chicken as a protein substitute.
- If you don’t have Dijon mustard, yellow mustard or whole grain mustard can work as alternatives.
- If you don’t have pickled onions, try finely chopped red onions or shallots for a bit of bite, or use sweet onion if you prefer it to be milder. The sharpness of the pickled onions helps to balance the creaminess of the mayonnaise.
- To make this recipe slightly healthier, switch out the mayonnaise for a 1:1 ratio of mayonnaise and yoghurt.
Storage instructions
I strongly advise against storing assembled and cooked sandwiches as they can become soggy and have a unsatisfactory flavour. Only store the tuna mixture if necessary.
- Refrigeration: Store it in an airtight container in the fridge and consume it within 2-3 days. The longer it is left in the fridge, the worse it will taste.
- Freezing: If possible don't freeze but if needed, store it in an airtight container in the freezer and consume within 2 months.
Re-heating instructions
If frozen allow to completely thaw before eating. Use immediately. If any liquid has separated from the tuna mixture, give it a mix to re-incorporate everything together. Make the toasted sandwich using the exact same method as detailed in the instructions.
Nutrition and dietary facts
(Per serving) Calories: 306kcal (14%), Protein: 22.5g (38%), Fat: 17.1g (21%), Saturated fat: 6.3g (42%), Carbohydrates: 14.7g (5%), Sugars: 2.3g (9%), Fibre: 1g (3%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.