msc_ecolabel

Tuna melt

Prep Time 10 mins
Cooking Time 10 mins
Serves 4
Rose Exall

Recipe By

Rose Exall Rose Exall is a London-based food stylist.

Yellowfin tuna
  • 2 cans MSC certified tuna in oil, drained
  • 1/2 red onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 cup mayonnaise
  • 2 red chillies, de-seeded, finely chopped
  • Salt and black pepper- to taste
  • 4 large, thick slices of sourdough or high quality fresh bread
  • 2 tablespoons butter
  • 200g grated cheddar

  1. Preheat oven grill to 200C.
  2. Mix together the tuna, red onion, celery, mayonnaise, chillies, salt and pepper in a bowl.
  3. Butter the bread on both sides and griddle each side until striped in appearance.
  4. Spread the tuna mixture over the bread slices evenly and top with grated cheese.
  5. Place the pan under the grill and cook until the cheese is golden brown.
  6. Serve hot.

Ingredients

Method

  • 2 cans MSC certified tuna in oil, drained
  • 1/2 red onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 cup mayonnaise
  • 2 red chillies, de-seeded, finely chopped
  • Salt and black pepper- to taste
  • 4 large, thick slices of sourdough or high quality fresh bread
  • 2 tablespoons butter
  • 200g grated cheddar

  1. Preheat oven grill to 200C.
  2. Mix together the tuna, red onion, celery, mayonnaise, chillies, salt and pepper in a bowl.
  3. Butter the bread on both sides and griddle each side until striped in appearance.
  4. Spread the tuna mixture over the bread slices evenly and top with grated cheese.
  5. Place the pan under the grill and cook until the cheese is golden brown.
  6. Serve hot.
Watch Video

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