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Tuna Melt

Tuna Melt


1 tin of tuna (120g-160g/4-5oz).
• 1.5 tablespoons of mayonnaise.
• 1/2 a teaspoon of Dijon mustard.
Salt and pepper.

• 2 slices of white bread.
• A handful of melting cheese (preferably something flavourful like a mature/sharp cheddar or monterey jack).
Olive oil or butter.


A piping hot, cheesy and creamy tuna toastie/grilled cheese. Serves 1.

1: First we need to make some tuna spread. Start by putting one tin of tuna in a bowl.

2: Now, mix in one and a half tablespoons of mayonnaise and a half teaspoon of Dijon mustard to taste. If you don’t have Dijon mustard at home then leave it out, English or American mustard just won’t cut it.

3: Sprinkle in a little salt and a good amount of pepper, and that’s the tuna spread finished.

4: Place half of the tuna spread onto a slice of white bread. If you need a use for the other half, you can save the tuna spread and use it to make the Very European Wrap recipe tomorrow.

5: Grate a handful of your melting cheese of choice. Place the cheese over the tuna spread and close the sandwich.

6: Put a non-stick pan over medium heat and add a little olive oil or butter. Personally I can find butter to be a little rich for a tuna melt, so I tend to use the oil.

7: Put the sandwich into the pan and fry for 5-6 minutes or until the bottom of the sandwich is brown and crispy.

8: When that side is done, add a little more oil or butter then flip.

9: Fry for another 3-4 minutes or until the bottom is brown and crispy and the cheese has melted fully, then serve.

The key to this recipe is not to use too high a heat. It is essential for the cheese to have fully melted otherwise the tuna melt just won’t taste very good, and if the pan you’re using is too hot the bread will burn before that happens.