Yield: 2 servings
- 1 small can oil-packed light tuna* (I like the brand Genova)
- 1 scallion, chopped fine
- 1/2 rib celery, chopped fine (2-3 tablespoons)
- 1 tablespoon capers
- 2 teaspoons minced fresh dill** (optional)
- 2-3 tablespoons whole milk plain yogurt
- 1/4 teaspoon celery seed
- Kosher salt to taste
- 2 slices firm white bread
- 1 tablespoon unsalted butter, softened
- 2 ounces Swiss-style cheese such as Gruyere or Emmentaler, or sharp cheddar cheese, sliced thin
2. Drain the tuna but don't rinse or press out all the oil.
3. In a medium bowl, gently mix the tuna, scallions, celery, dill (if using) and capers. Stir in enough yogurt to hold the mixture together. Season with celery seed and salt. Set aside.
4. Heat a griddle or large skillet over medium heat. Butter one side of each of the bread slices and place the bread buttered side down on the griddle. Cook the bread until it's golden brown on the bottom. Remove to the rack from step 1. Keep the griddle warm.
5. Divide the tuna salad between the two slices of bread, spreading out evenly. Top with the cheese slices.
6. Broil the sandwiches until the cheese is melted and tuna salad has warmed through.
7. Place the sandwiches back on the warm griddle for a minute or two to recrisp the bottom of the bread. Slice and serve.
* I find that oil-packed tuna has much more flavor than water-packed, but feel free to use whatever brand or type you prefer. However, if you choose water-packed tuna, you may want to substitute mayonnaise for the yogurt to add extra moisture.
** If you don't have fresh dill on hand, you can substitute a little chopped parsley, or just omit the dill. I recommend against using dried dill, which has little flavor.