Grilled Tuna Cheddar & Onion Sandwiches

This is the grown-up tuna melt your diner menu wishes it served. Canned albacore tuna mixes with minced celery and a restrained spoon of mayonnaise (no excess, no wet sandwich), layered with deeply caramelized onions and sharp cheddar on rye bread, then grilled until the cheese melts and the bread shatters.

The onion caramelization is the clever move. Instead of using butter or oil, the onions brown in chicken broth (added in three stages so the fond develops each time) until they’re deeply jammy and sweet. This eliminates most of the fat you’d usually need, and the depth of flavor actually exceeds oil-cooked caramelized onions.

Use real rye bread; its faint caraway note matches the cheddar and onion better than plain white. Sharp cheddar, not mild, for flavor that can hold its own against the tuna.

Grill in a nonstick pan over medium heat, 4 minutes per side, until the bread is deeply toasted and the cheese has fully melted.

Chef Tips

• Drain tuna thoroughly; wet tuna makes soggy sandwiches.
• Add broth in stages as directed; the fond (browned bits) is where the onion flavor builds.
• Slice cheese thin so it melts evenly in the short grilling time.
• Cover the pan for the last minute of cooking to speed cheese melt.

Variations

• Swap smoked gouda or gruyere for cheddar for a different flavor profile.
• Add a thin layer of Dijon mustard to one bread slice for extra tang.
• Use sourdough or pumpernickel in place of rye.