Equipment
* optional
Ingredients
Filling
- 80 g tinned tuna, drained
- 1 scallion, thinly sliced
- 3 g red onion, diced
- 3 g shallot, diced
- 50 g cheddar, grated
- 14 g mayonnaise
- lemon juice
- salt
- black pepper, freshly ground
Sandwich Assembly
- 2 bread, thick slices
- 15 g unsalted butter, softened
- 5 ml olive oil
Nutrition (per serving)
Method
In a mixing bowl, combine the drained tuna, sliced scallion, diced red onion, shallot, and grated cheddar.
Add the mayonnaise, lemon juice, salt, and black pepper to the tuna mixture and stir until fully integrated.
Spread the tuna filling evenly across one slice of bread and cover it with the second slice.
Apply the softened butter to the exterior surfaces of both slices of bread.
Heat the olive oil in a frying pan over low heat.
Place the sandwich in the pan and set a small saucepan weighted with a heavy object on top to press it down.
Flip the sandwich and cook the other side for 4-5 minutes until golden brown.
If the cheese is not fully melted, place the sandwich in the microwave for 60 seconds. Serve immediately.
Chef's Notes
- For the best texture, use good quality tinned tuna packed in oil, and ensure it's well-drained to avoid a soggy sandwich. Flake it with a fork rather than mashing it.
- Don't overcrowd the pan when cooking. Cook one sandwich at a time or ensure there's enough space for even browning and heat distribution.
- Butter the bread evenly and generously for a golden-brown, crisp exterior. A mix of butter and a little olive oil can help prevent the butter from burning.
- The weight placed on top of the sandwich is crucial for even toasting and to help the cheese melt thoroughly. A small, heavy-bottomed saucepan works well.
- Taste and adjust seasoning of the tuna mixture before assembling. The saltiness of the tuna and cheese can vary.
Storage
Reheating: Reheat in a dry pan over medium-low heat to maintain crispness.
