Celery and cheddar tuna melt
Crunchy tuna salad with celery and dill pickles, tucked into butter-toasted sourdough with melted cheddar.
Active time29 min
Cooking14 min
Total29 min
Add to my week
Loading your week…
Ingredients
- 105 g trimmed celery, net weight
- 80 g drained dill pickles
- 80 g peeled red onions, net weight
- 56 g softened unsalted butter
- 8 thin slices of cheddar
- 80 g mayonnaise
- ≈ ¼ tsp ground black pepper
- 2 g fine salt
- 240 g drained canned tuna in water
- 8 slices of sourdough bread
Preparation
Drain and weigh the tuna. Wash and trim the celery. Peel the onion. Weigh the prepared vegetables, then finely chop them along with the drained pickles. Flake the tuna into a bowl and mix with the vegetables, pickles, mayonnaise, salt and pepper.
105 g trimmed celery, net weight80 g drained dill pickles80 g peeled red onions, net weight80 g mayonnaise≈ ¼ tsp ground black pepper2 g fine salt240 g drained canned tuna in water- strainer
- knife
- chopping board
- mixing bowl
- fork
- spoon
Lay out the bread and top every slice with cheddar. Spread the tuna salad over half the slices and close with the others, cheese facing inwards. Spread all the softened butter over the outside surfaces.
56 g softened unsalted butter8 thin slices of cheddar8 slices of sourdough bread- chopping board
- spoon
- butter knife
Heat a frying pan over medium heat. Add the sandwiches without crowding and toast for 3–4 min. Turn with a spatula and cook for about 3 min more, until the bread is crisp and the cheddar has melted. Lower the heat if the bread browns before the cheese melts. Work in batches.
- frying pan
- spatula
Allergens
- Celery
- Eggs
- Fish
- Gluten
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration