Prep time
20 mins
Cooking Time
5 mins
Serves
2
Ingredients
Tuna melt
- One 6-ounce (160 g) tin of tuna (preferred pole & line caught and MSC certified) in sunflower oil, drained
- 1 small red onion, diced
- 1 spring onion, white and light green parts, finely chopped
- ¼ bunch of flat-leaf parsley, leaves only, coarsely chopped
- 3 tablespoons mayonnaise
- Tabasco sauce
- 4 slices of bread, preferably rustic
- 1½ tablespoon (20 g) butter
- 4 slices of cheddar cheese
- Salt and pepper, to taste
Ketchup
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 small red onion, diced
- One 14-ounce (400 g) can peeled plum tomatoes
- 1½ tablespoon tomato purée
- 1 tablespoon dark brown sugar
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
Method
- Mix the tuna, onion, scallion, parsley, mayonnaise, and a few drops of tabasco in a bowl. Season with salt and pepper. Set aside.
- To prepare the ketchup: Heat the olive oil in a saucepan over medium-high heat and sauté the garlic and onion until soft but not browned, about 2 to 3 minutes, stirring frequently. Add the peeled tomatoes, tomato purée, sugar, and vinegar. Cook over low heat until thickened, about 3 to 5 minutes. Season the ketchup with salt and pepper. Press the sauce through a fine sieve and leave to cool.
- Butter each slice of bread on one side and turn over. Pile the tuna mixture onto the non-buttered sides of two slices of bread and top with the cheddar. Cover with the other two slices (buttered side up).
- Bake the toasted sandwiches for 2 to 3 minutes on each side in a dry frying pan over medium heat until the bread is crunchy and the cheese has melted.
- Cut the tuna melt diagonally and serve with the ketchup.
Photo credit: David Loftus.
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