Prep time
10 mins
Cooking Time
10 mins
Serves
0
Ingredients
- 2 tins sustainable MSC certified tuna in olive oil, drained (reserve 1 teaspoon oil)
- 2 large slices sourdough
- 80 to 100 g strong cheddar or gruyère, grated or sliced
- 1 heaped tablespoon Greek yogurt or 1 tablespoon mayo
- 1 teaspoon Dijon mustard
- 1 stick celery, very finely diced
- 1 to 2 tablespoons finely diced red onion
- Zest of half a lemon
- 1 teaspoon lemon juice
- Small handful unsweetened dried cranberries
- Small handful fresh parsley or dill, chopped
- Olive oil
- Maldon sea salt flakes
- Black pepper
- Rocket, to serve
- A few cherry tomatoes, halved
Method
- Prep the bread and grill. Preheat the grill to high. Lightly brush both sourdough slices with olive oil and toast under the grill until just crisp on the surface.
- Make the tuna mixture. Add drained tuna to a bowl with the reserved teaspoon of tuna oil. Mix in yogurt or mayo, Dijon, diced celery, diced red onion, lemon zest and lemon juice. Season with a pinch of salt and black pepper. Fold through a little chopped parsley.
- Assemble the melts. Spoon the tuna mix evenly over the toasted sourdough. Scatter a few dried cranberries over the top. Add a generous layer of grated cheese.
- Grill. Place under the grill for 2 to 4 minutes until the cheese is bubbling and lightly golden at the edges.
- Finish and serve. Serve each melt with rocket and halved cherry tomatoes. Finish with black pepper, a few flakes of Maldon salt and a little extra parsley if you like.
