Waitrose and Partners
Crispy cheese tuna melt

Crispy cheese tuna melt

Elly Curshen's tuna and cheese toasties are made even better by their extra-special coating

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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

Method

  1. To make the filling, put all of the ingredients into a medium bowl. Season well and mix everything together thoroughly.

  2. 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.

  3. 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.

  4. 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

Cook’s tip

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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,342kJ/ 561kcals

Fat

34g

Saturated Fat

8.6g

Carbohydrates

40g

Sugars

3.8g

Fibre

2g

Protein

23g

Salt

1.5g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating