Ingredients: Serves 2

For Pickled Onion

• ⅓ c. KEWPIE Zesty Yuzu & Kosho Dressing
• ½ red onion, thinly sliced
• 1 Tbsp. sugar

For the Tuna Melt

• 1 (5 oz.) canned tuna in water, drained
• ½ rib celery, finely diced
• ¼ tsp. celery salt
• 4 Tbsp. KEWPIE Mayonnaise
• 4 slices sharp cheddar cheese
• 4 slices rye or sourdough bread
• 2 Tbsp. KEWPIE Mayonnaise (for bread)

Directions

1. Prepare the pickled onion:

• • In a small bowl, whisk together KEWPIE Zesty Yuzu & Kosho Dressing, sugar until well combined. Add the sliced red onion and toss to coat. Refrigerate for at least 30 minutes, up to overnight for best flavor.

2. Make Tuna Salad:

• • Drain excess liquid from the canned tuna and place in a medium bowl.
  • Using a fork, break the tuna into small flakes. Add KEWPIE Mayonnaise, diced celery and celery salt. Mix until well combined. Refrigerate for at least 30 minutes to let flavors meld.

3. Assemble the Sandwiches:

• • Spread ½ Tbsp. KEWPIE Mayonnaise on one side of each bread slice.
  • For each sandwich, place one slice of bread mayonnaise-side down,, add 2 slices of cheese, half of tuna salad, and 1 to 2 Tbsp. of drained pickled onions. Top with another slice of bread, mayonnaise side up.

4. Grill the Sandwich:

• • Heat a large skillet or griddle over the medium heat.
  • Place sandwiches in the pan and cook for 3 to 4 minutes until the bottom is golden brown and cheese begins to melt.
  • Carefully flip and cook the other side for 3 to 4 minutes, until golden brown and cheese is fully melted.

5. Serve and Enjoy:

• • Remove sandwiches from pan, and cut in half. Serve immediately.