6-oz. can of oil-packed tuna,
drained ¼ cup diced red onion 1 scallion,
white and light green parts,
finely chopped 3 tbsp.
coarsely chopped flat-leaf parsley 3 tbsp.
mayonnaise Hot sauce, such as Tabasco Salt and freshly ground pepper 4 slices of rustic bread 2 tbsp.
unsalted butter 4 slices of sharp Cheddar cheese
Ketchup (recipe follows), or your favorite store-bought bottle In a medium bowl mix the tuna, red onion, scallion, parsley, mayonnaise, and a few dashes of hot sauce. Season with salt and pepper.
Butter each slice of bread on one side. Divide the tuna mixture on the unbuttered side of 2 bread slices and top with the Cheddar and then the other 2 bread slices, buttered sides up. Warm a griddle or cast-iron skillet over moderate heat and fry the sandwiches, carefully turning once, until the bread is crusty and the cheese is melted, about 3 minutes per side. Serve hot with ketchup
I added more of everything except the tuna, and went real low and slow on a nonstick pan. Took way longer that 3 minutes a side.