Open tuna toastie with capers and pickles

Ingredients

• 425 g canned tuna in oil, drained
• ⅓ cup Japanese mayonnaise, plus extra for spreading
• 1 tbsp caper brine
• 1 lemon, juiced (optional)
• 1 tbsp finely chopped eschallot (or red onion)
• 2 tbsp finely chopped dill or parsley, plus extra to serve
• salt and black pepper
• 8 thick sourdough bread slices
• olive oil, for drizzling
• 400 g grated tasty cheese
• 6 tbsp baby capers, rinsed, drained
• 4 pickles, cut on an angle, to serve

Instructions

1. In a medium bowl, combine the tuna, mayonnaise, caper brine, lemon juice (if using), eschallot and herbs. Season to taste generously with salt and pepper and set aside.
2. Preheat a grill to medium-high, then drizzle the sliced bread with olive oil and spread with mayonnaise. Divide the tuna mixture between slices, then sprinkle with grated cheese. Transfer the toasts to a baking dish, then grill, rotating the slices occasionally, until the cheese is melted and slightly browned.
3. Divide the open tuna toasties between plates and top with capers and extra herbs. Serve with the pickles.

Photography by Jiwon Kim.

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