An optional broiled cheese layer gives it that irresistible gooey topping, but that truly is an overkill and reserved for aficionado cheese lovers. 

Ingredients

  • For the tuna mix
  • 1 medium large can (6.5oz - 185g) tuna in oil, drained
    • 1 tbsp cream cheese
    • 1 tbsp Dijon mustard
    • 1 tbsp capers chopped
    • 1 tbsp gherkins finely chopped
    • 1 tbsp fresh parsley chopped
    • 1 tbsp red onions, finely diced
    • 1 tbsp mayonnaise
    • 1/2 tbsp lemon juice
    • salt and black pepper to taste
  • For assembly
  • 4 slices white bread
  • 2-4 slices of Raclette, Emmental or Fontina cheese 
    • 2-3 tbsp butter

    • Directions:
    • For the tuna mix, in a bowl, mix the tuna, cream cheese, Dijon mustard, capers, gherkins, parsley, red onion, mayonnaise, lemon juice, and black pepper. Stir well.
    • To assemble the melt, heat a frying pan over medium heat, melt 1 tbsp butter and place the 4 slices of bread, (do 2 at once if pan is too small) toast until golden and toasted. Remove from the pan. Spread the tuna mixture evenly over two of the toasted sides, then top with a slice of cheese. Place toasted side down over cheese. (Outside of bread should be un-toasted)
    •  Melt 1 tbsp butter in the frying pan over low heat. Place the sandwiches,  cover with a lid and cook for 4-5 minutes until the bottom is golden and crisp, and the cheese begins to melt. Add a little more butter to melt. Flip carefully and toast the other side in the butter.
    Optional broiled cheese layer, for extra melted goodness. Place another slice of cheese on top and broil for 2-3 minutes until bubbly and slightly browned. Or use a flamethrower!

Little Tips

Toast low and slow – Cooking over medium-low heat ensures the bread gets evenly golden while allowing the cheese to melt perfectly.

Use room temperature tuna mix – This helps the cheese melt faster and prevents a cold centre.



For more Directions watch the video