Ingredients
- 2 slices bread
- 1 can (5 oz / 140 g) tuna, drained well
- ¼ cup mayonnaise
- ¼ cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon finely chopped green onions
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 1 tablespoon butter, softened
Instructions
- In a bowl, break up the drained tuna with a fork. Add mayonnaise, shredded cheese, green onions, salt, and pepper. Mix until creamy.
- Butter one side of each bread slice.
- Heat a skillet over medium heat. Place one slice of bread, buttered side down, into the skillet.
- Spread the tuna mixture evenly over the bread in the skillet. Top with the second bread slice, buttered side up.
- Cook for 3–4 minutes until golden and crispy. Flip and cook the other side for another 3–4 minutes until the cheese is melted and both sides are golden brown.
- Remove from the skillet, let rest for 1 minute, then slice and serve warm.
Notes
- Best enjoyed fresh, but tuna filling can be made ahead and stored for up to 2 days.
- Use whole wheat or sourdough for a flavor variation.
- Try adding tomato slices or a pinch of chili flakes for extra taste.
- Cook over medium heat to avoid burning and ensure even melting.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sandwich
- Method: Skillet
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 55mg
