by Austin Carter
New Recipe
Course: Main Course Cuisine: American Prep Time:15minutes Cook Time:10minutes Total Time:25minutes Calories: 650kcal Author: Austin Carter Servings: 4
– Medium bowl – Cutting Board – Knife – Large cast-iron skillet
– 1 small red onion finely chopped – 1 celery stalk finely chopped – ½ cup mayonnaise preferably Kewpie – ⅓ cup finely chopped dill – 1 Tbsp. drained capers or chopped pickled jalapeños plus 1 Tbsp. brine – 1 Tbsp. fresh lemon juice
– 1 7- oz. jar oil-packed tuna fillets or one and a half 5-oz. cans oil-packed tuna drained – Freshly ground pepper – 2 Tbsp. butter room temperature – 8 slices Pullman or sourdough bread – 4 slices American cheese or sharp cheddar
1. Prepare Tuna Mixture: Mix finely chopped red onion, celery, mayonnaise, dill, capers or jalapeños, and lemon juice in a medium bowl. Add oil-packed tuna and mix, breaking it up with a fork. Season with pepper and salt to taste, adding brine if needed.
2. Butter the Bread: Spread butter on one side of each bread slice. Place slices buttered side down. 3. Assemble Sandwiches: Place cheese slices on 4 bread slices. Evenly divide the tuna mixture over the cheese. Top with remaining bread slices, buttered side up.
4. Heat Skillet: Preheat a large cast-iron skillet over medium heat. 45. Cook Sandwiches: Place sandwiches, cheese side down, in the skillet. Cook, turning once and pressing down with a spatula, until bread is golden brown and cheese is melted, about 4 minutes per side.
If using cheddar, cover the skillet after turning to ensure the cheese melts. 6. Serve: Transfer sandwiches to a cutting board and slice in half. Serve with dill pickles and kettle-style potato chips drizzled with hot sauce.