The Griddle Shack Tuna Melt

Drain the tuna thoroughly by pressing it against the sides of a fine-mesh strainer with the back of a fork. Excess liquid is the enemy of a good tuna melt because it makes the filling watery and prevents the bread from crisping properly.

Transfer the drained tuna to a medium mixing bowl. Use the fork to break it into flaky pieces, leaving some chunks intact for texture. You want a mix of shredded and chunky, not a uniform paste.

Add the mayonnaise, diced celery, minced red onion, chopped capers, lemon juice, Dijon mustard, black pepper, and celery salt. Fold everything together gently with the fork until just combined. Taste and adjust the lemon juice and pepper to your preference. Fold in the chopped parsley last.

Spread the softened butter evenly on one side of each bread slice, going all the way to the edges. This is the side that will hit the skillet.

Lay 2 bread slices butter-side down on a clean cutting board. Place a layer of sliced sharp cheddar on each, using about half the total cheese. The cheese on the bottom layer acts as glue and a moisture barrier.

Divide the tuna salad evenly between the 2 sandwiches, mounding it on top of the cheese layer. Lay the tomato slices over the tuna. Top the tomato with the remaining cheddar slices, then close each sandwich with the remaining bread, butter-side facing out.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-low heat. This is important: medium-low, not medium or medium-high. You need time for the cheese to melt fully before the bread burns.

Place the sandwiches in the skillet and press them down gently with a spatula. Cook for 4 to 5 minutes on the first side until the bread is deeply golden brown and you can see the cheese starting to melt at the edges.

Carefully flip each sandwich with a wide spatula. Press down gently again and cook the second side for another 3 to 4 minutes until equally golden and the cheese is fully melted and beginning to ooze.

Transfer the finished melts to a cutting board and let them rest for 1 to 2 minutes. This brief rest keeps the molten filling from spilling out when you cut. Slice on the diagonal and serve immediately.