- serves 2 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
Jaffle
- 8 thick slices white bread
- 8 thin slices mild sopressa salami
- 200 g mozzarella cheese, sliced
- 2 vine-ripened tomatoes, sliced into rounds
- 2 bird's eye chillies, thinly sliced
- sea salt flakes, to taste
Salad
- 185 g can tuna in oil, drained
- 2 vine-ripened truss tomatoes, chopped
- 2 golden shallots, finely chopped
- 1 pinch chilli flakes, to taste
- ½ bunch flat-leaf parsley, coarsely chopped
- 1 – 2 tsp red wine vinegar
- extra virgin olive oil, for drizzling
Instructions
- For the jaffle, place 2 slices of salami on each side of a cold jaffle maker. Place a slice of bread on top, then top with a layer of mozzarella, tomato and chilli. Season with a little salt, then place the other piece of bread on top, followed by the remaining salami. Close the jaffle maker and cook for about 5 minutes or until the salami and bread are golden and crisp.
- For the salad, place the tuna, tomatoes, shallots, chilli and parsley in a bowl. Add the vinegar and a good drizzle of olive oil. Season to taste and toss to combine.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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