The good ol’ tuna melt – filling up individuals who have nothing in their fridge apart from a small block of suspect-looking cheese, a few vegetable scraps in the crisper and a tin of tuna in the pantry for as long as humans have been putting fish in a tin.
Do not underestimate the deliciousness of this end-of-pay-cycle sandwich treat.
- 180 g tinned tuna
- ¼ red onion, finely chopped
- 1 small celery stalk, thinly sliced
- 2 tbsp sweetcorn kernels
- 1 tbsp whole egg mayonnaise
- 2 slices white or wholemeal bread, cut 2.5 cm thick
- 4 slices Jarlsberg cheese or similar
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.
Flake the tuna into a small bowl and add the red onion, celery and sweetcorn. Season with a pinch of salt and lots of black pepper, then mix in the mayonnaise.
Preheat the grill to high. Lightly toast the bread on both sides.
Spoon the tuna mixture onto the bread and place the cheese on top. Grill for 2–3 minutes until the cheese is melted and bubbling.
This recipe is from In Bread (Smith Street Books).