Dear John Recipe: Grilled Tuna Sarnie with Melted Brie Cheese
Here’s another way to kill off a can of tuna, John. It’s gushingly glorious with Brie but equally delish with Edam or any other cheese that’s willing to melt under a bit of heat. A thin spread of mayo on the outside of the bread aids in getting an even and easy toasty-golden colour.
Start off with the usual: a tin of drained tuna, a dollop of mayo and some chives or salad onions (also for colour so it’s not white on white on white!). Mix together and set aside.
Now spread a very thin layer of mayo on one side of each bread slice. The side with the mayo is the outside of your sandwich. Now plop some tuna salad on the dry side of the bread (or butter it if you wish), place a thin layer of Brie (or other cheese) on the tuna and then top with another slice of bread, again mayo side outward. Now put the sandwich (mayo side down in the pan), and warm the pan over medium-low heat to toast/grill the sandwich. Press down lightly with a spatula on the sandwich so the bread toasts and colours evenly. When it’s golden, turn it over, and brown the other side. Watch it carefully because it can brown quickly, and there’s only a few seconds between light golden and burnt brown.