Ingredients
- 20 ounces tuna in water or oil, drained (four 5-ounce cans)
- 1 medium onion, chopped (about ½ cup)
- ½ celery stalk, chopped (about ¼ cup)
- 1 clove garlic, minced (or ½ teaspoon ready minced garlic)
- 1 tablespoon parsley, chopped
- 5 tablespoons mayonnaise
- 3 tablespoons olive oil, divided into 2 tablespoons and 1 tablespoon
- ½ cup mozzarella, shredded
- Salt and pepper, to taste
- 12 slices bread
- Softened butter
Instructions
- Drain the water or oil from the tuna. Place the tuna in a medium bowl and, using a fork, loosen it apart.
- To the tuna bowl, add the chopped onion, celery, garlic, parsley, mayonnaise, 2 tablespoons olive oil, and shredded mozzarella cheese. Stir to combine.
- Add salt and pepper to taste, then mix again.
- Heat a nonstick skillet over medium heat and add 1 tablespoon olive oil.
- Butter one side of a slice of bread and carefully place that slice butter side down into the now hot skillet.
- Spoon about 3 heaping tablespoons of tuna filling onto the slice of bread in the skillet (more or less depending on how thick you like your sandwiches).
- Butter one side of another slice of bread and place it on top of the sandwich in the skillet with the butter side up.
- Watch for browning on the underside of the sandwich and grill until golden brown. Flip the sandwich and grill the other side until golden.
- Remove from the skillet and place on a paper towel-lined plate to absorb excess oil.
Notes
- For an extra kick, add a dash of hot sauce or cayenne pepper to the tuna salad mixture.
- Try using whole wheat or sourdough bread for added flavor and texture.
- If you want a crunchier texture, lightly toast the bread before assembling the sandwich.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 370 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg
