A warm, melty classic: hearty tuna salad tucked into toasted bread, topped with gooey cheese—and ready in just minutes for unbeatable comfort.

2 (5 oz) cans tuna in water, drained and flaked

¼ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 tablespoons red onion, finely chopped

2 tablespoons celery, finely chopped

Salt and pepper, to taste

4 slices sandwich bread (white, whole wheat, or sourdough)

2 tablespoons butter, softened

4 slices cheddar cheese (or Swiss/provolone)

Optional: sliced tomato or pickles

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In a medium bowl, combine tuna, mayonnaise, Dijon, lemon juice, red onion, celery, salt, and pepper. Stir until smooth and well mixed.

Butter one side of each slice of bread.

Place two slices, butter-side-down, in a large skillet over medium-low heat.

Evenly spread the tuna mixture onto the bread in the skillet. Top each with a slice of cheese (and tomato or pickles, if using).

Place the remaining bread slices on top, butter-side-up.

Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden-brown and cheese is melted.

Transfer to a cutting board; let rest 1 minute. Slice in half and serve immediately.