Ingredients:

  • 2 (5-ounce/142g) cans tuna in water, drained well
  • ¼ cup (30g) mayonnaise
  • 2 tablespoons (30ml) sriracha
  • 1 tablespoon (15ml) lime juice, freshly squeezed
  • 1 tablespoon (7g) finely chopped red onion
  • 1 tablespoon (3g) finely chopped celery
  • ¼ teaspoon freshly ground black pepper
  • Pinch of salt (or to taste)
  • 4 slices sourdough bread
  • 2 tablespoons (30ml) butter, softened
  • ½ cup (50g) shredded cheddar cheese

Instructions:

  1. In a mixing bowl, combine drained tuna, mayonnaise, sriracha, lime juice, red onion, celery, salt, and pepper. Mix well. Taste and adjust seasoning as needed.
  2. Spread softened butter evenly on one side of each slice of bread.
  3. Place two slices of bread, butter-side down, in the skillet. Top each slice with half of the tuna salad. Sprinkle cheddar cheese evenly over the tuna salad.
  4. Place the remaining two slices of bread on top of the cheese, butter-side up.
  5. Cook over medium heat for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly. Use a spatula to gently press down on the toasties while they cook to ensure even browning.
  6. Remove from skillet, cut in half (optional), and serve hot.