Crispy cheese tuna melt
Elly Curshen's tuna and cheese toasties are made even better by their extra-special coating
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 75g Essential Mature British Cheddar, grated
- 8 slices bread (I use Jason’s White Sourdough)
- 50g Essential Mayonnaise
For the filling
- 160g can Essential Tuna Chunks In Spring Water, drained well
- ¼ Essential Onion, finely chopped
- ½ stick celery, finely chopped, any leaves roughly chopped
- 3 tbsp Essential Mayonnaise
- ½ unwaxed lemon, zest
- 1 spear Mrs Elswood Cucumber Spears With Dill, finely chopped, plus extra whole spears to serve
- 50g Essential Mature British Cheddar, grated
To make the filling, put all of the ingredients into a medium bowl. Season well and mix everything together thoroughly.
To make each sandwich, heat a large nonstick frying pan over a medium heat. Place ¼ of the cheese in the centre of the dry, hot pan, in a pile slightly larger than the shape of your piece of bread. Leave to melt. Meanwhile, spread 2 slices of bread with 1 tsp mayo on each. Turn 1 slice over and cover the dry side with ¼ of the tuna filling. Top with the other slice of bread, mayo-side up.
Place the sandwich into the puddle of melted cheese. Use a pan lid smaller than the frying pan to press down firmly on the sandwich, then cook over a medium heat – still pressing down with the lid – for 1-2 minutes, until the base is golden. Carefully flip and cook on the other side for 1-2 minutes, until golden.
Slide onto a chopping board. Leave for 30 seconds for the cheese ‘skirt’ to crisp up, then cut the sandwich in ½ and serve with extra cucumber spears on the side. Repeat with the remaining bread and filling
If you only want to make 1 or 2 sandwiches at a time, the filling will keep in a sealed container in the fridge for up to 3 days. Make it in advance for quick and easy lunches or dinners throughout the week
Typical values per serving when made using specific products in recipe