Ingredients:

  • 2 cans (142g each) solid white albacore in water, drained
  • 4 slices thick cut sourdough bread
  • 4 slices sharp white cheddar cheese (approx. 28g per slice)
  • 3 tbsp (45g) Greek yogurt
  • 2 tbsp (20g) finely diced celery
  • 1 tbsp (10g) minced red onion
  • 1 tsp (5ml) fresh lemon juice
  • 0.5 tsp lemon zest
  • 1 tbsp chopped fresh parsley
  • 1 tbsp (15g) unsalted butter
  • 0.5 tsp cracked black pepper
  • 1 pinch celery salt
  • 1 tsp (5g) Dijon mustard

Instructions:

  1. Drain the tuna. Press the 284g of albacore into a fine mesh sieve until no more liquid drips out.
  2. Combine the base. In a medium bowl, mix the drained tuna, 45g Greek yogurt, 5g Dijon mustard, and 5ml lemon juice.
  3. Add the aromatics. Fold in the 20g diced celery, 10g minced red onion, 0.5g zest, and 1 tbsp parsley.
  4. Season the filling. Sprinkle in the 0.5 tsp pepper and the pinch of celery salt, stirring until the mixture is cohesive but still chunky.
  5. Butter the bread. Spread 15g of softened butter across one side of all 4 sourdough slices.
  6. Layer the bottom. Place 2 slices of bread, butter side down, in a cold skillet.
  7. Add the barrier. Top each slice in the pan with 1 slice of white cheddar.
  8. Heap the tuna. Divide the tuna mixture evenly over the cheese.
  9. Cap it off. Place the remaining cheese slices over the tuna, then top with the last 2 bread slices, butter side up.
  10. Sear to gold. Turn heat to medium and cook for 3 minutes until the bottom is deep brown and the cheese starts to weep. Flip carefully and cook another 2 minutes until the cheese is fully liquid and the bread crackles.