Tuna melt with ketchup

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

1. Mix the tuna, onion, scallion, parsley, mayonnaise, and a few drops of tabasco in a bowl. Season with salt and pepper. Set aside.
   
   
2. 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.
   
   
3. 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).
   
   
4. 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.
   
   
5. Cut the tuna melt diagonally and serve with the ketchup.