Make Grill My Cheese's tuna melt
Give your classic tuna melt an upgrade with Grill My Cheese's recipe – swap canned tuna for succulent tuna fillets, spicy wasabi and peppery rocket. It's the best tuna toastie you'll ever eat
Serves 2
Preparation time 10 mins
Cooking time 2 mins
Ingredients
- 2 x 120g fresh tuna fillets
- Olive oil, for rubbing
- Salt and freshly ground pepper
- 4 slices of sourdough bread, buttered on one side
- 200g mixed grated cheese (1 part Keen's cheddar, 2 parts farmhouse mature cheddar, 1 part gruyère and 2 parts cow's 'low moisture' mozzarella)
- 2 tbsp wasabi mayonnaise
- 1 tbsp capers
- 4 gherkins, sliced
- 2 tsp finely diced onion
- Couple of handfuls of rocket
Method
- Rub the tuna with oil and heat a griddle pan over a high heat. When the pan is smoking hot, add the tuna and sear for 1 minute on each side.
- Remove from the pan, season to taste and set aside to rest and cool slightly before cutting into slices 4mm (1⁄8 inch) thick; it should be nice and pink in the middle.
- Place the bread slices buttered side down and sprinkle the grated cheese evenly over two of the slices, followed by the sliced tuna.
- Spread the wasabi mayonnaise onto the other two slices.
- Divide the capers, sliced gherkins and diced onion between each, finishing with some rocket. Close the sandwiches and toast using your preferred method.
From Grill My Cheese by Nisha Patel and Nishma Chauhan; photography by Martin Poole. Published by Quadrille.
