Tuna Melt

Method

1. 1

   Heat the grill

   Set an overhead grill to medium-high, position the shelf about 10 cm from the element, and preheat for 5 minutes with the baking tray out, until the element is hot.

2. 2

   Mix the tuna

   Flake the well-drained tuna into a bowl and stir in the mayonnaise, onion, celery, lemon juice, mustard, pepper and salt for 1 minute, until evenly combined and moist; add extra mayonnaise if needed.

3. 3

   Toast the bread

   Place the bread on the cold baking tray and grill on medium-high for 1 to 2 minutes per side, turning once, until both sides are lightly golden and dry to the touch.

4. 4

   Top the bread

   Divide the tuna mixture evenly among the 4 slices and spread it in a thin layer to the edges, then top evenly with the cheddar.

5. 5

   Grill the melts

   Grill on medium-high for 2 to 4 minutes, watching closely, until the cheddar is melted, bubbling and lightly browned in spots.

6. 6

   Rest and serve

   Leave the melts to stand for 1 minute at room temperature, until the cheese settles slightly, then serve hot, with 2 slices per person.

Tips

• Drain the tuna thoroughly before measuring the drained weight.
• Tuna dryness varies, so taste the mixture and add mayonnaise a teaspoon at a time until moist but not loose.
• Grill strength varies, so watch the bread and cheese closely and adjust the distance from the element if they brown too quickly.
• This makes 4 open-faced melts, or 2 per person.

Swaps

• Use finely chopped spring onion instead of red onion.
• Use wholegrain mustard instead of Dijon mustard.
• Use another good melting cheese instead of mature cheddar.

Storing

Best eaten hot. Refrigerate leftovers promptly in a covered container for up to 2 days. Reheat under a medium-high grill until piping hot throughout.