How to Make the Ultimate Tuna Toastie
Thick, gooey and delicious, this makes the perfect winter warmer
There's no end to the ways you can customise this recipe, from blending your cheese to adding jalapeños for an excellent crunch.
Serves
4
Ingredients
- 8 slices good sourdough bread
- 2 x 120g cans tuna, drained
- 80g mayonnaise
- A squeeze of lemon juice
- 6 spring onions, finely sliced
- Freshly ground black pepper and sea salt
- 1 tbsp jalapeños from a jar, drained and chopped
- 1 tsp mustard of your choice
- A handful of fresh parsley, chopped
- 2 tomatoes, sliced
- 1 avocado, sliced
- 200g Belton Farm Red Fox, grated
- Additional 100g mayonnaise
Method
Put the tuna in a bowl and mix with the mayonnaise, lemon juice, spring onions, black pepper, salt, jalapeños, mustard, and parsley.
Take four slices of bread and on one side of each slice of bread, add the tuna mix and spread it evenly, top with avocado, tomato and with grated Red Fox before putting the top slice of bread on the sandwich.
Heat a large frying pan over a medium heat, don’t have the pan too hot. Spread the outside of the sandwiches with mayonnaise and place two in the frying pan, turning over when golden brown. Repeat with the other two sandwiches.
Cut in half and enjoy!
