Ultimate tuna melt
A proper comfort-food classic, this tuna melt made with soft, fluffy slices of Hovis Soft White medium sliced bread is packed with a rich and creamy tuna filling, melted cheddar and mozzarella, and a touch of heat from pickled jalapeños. Finished with crisp salad leaves and served wrapped and sliced for that Instagram-worthy moment.
Ingredients
Metric
Imperial
For the tuna filling
- 145g of tuna tinned in olive oil, drained
- 2 tbsp of mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 small red onion, finely chopped
- 1 tbsp of capers, chopped
- 1 tbsp of fresh parsley, chopped
- salt and pepper to taste
For the toastie
- 4 slices of Hovis Soft White medium sliced bread
- 80g of mature cheddar, grated
- 50g of mozzarella cheese, grated
- 6 slices of pickled jalapeños, optional, for heat
- 1 tbsp of butter, softened
For garnish
- 1 handful of fresh rocket leaves
- olive oil, for dressing
- 1 tsp chives, finely chopped
- 1/2 small red chilli, finely sliced (optional)
Method
In a bowl, mix together all the tuna filling ingredients. Season with salt and black pepper to taste
- 145g of tuna tinned in olive oil, drained
- 2 tbsp of mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 small red onion, finely chopped
- 1 tbsp of capers, chopped
- 1 tbsp of fresh parsley, chopped
- salt and pepper to taste
Lay out two slices of bread. Divide the tuna mixture between them, spreading evenly. Top with the grated cheddar and mozzarella, then add a few slices of pickled jalapeño
- 4 slices of Hovis Soft White medium sliced bread
- 80g of mature cheddar, grated
- 50g of mozzarella cheese, grated
- 5 slices of pickled jalapeños, optional, for heat
Place the remaining two slices of bread on top to complete the sandwiches. Butter the outer sides of the bread
- 1 tbsp of butter, softened
Heat a non-stick frying pan over medium-low heat. Cook the sandwiches for 3-4 minutes on each side, pressing down gently with a spatula, until golden brown and the cheese is melted
Remove from the pan and let cool for a minute
Slice to serve, garnished with rocket leaves tossed in olive oil, a sprinkle of fresh chives, and finely sliced red chilli for an extra pop of color and flavor. Serve immediately and enjoy!
- 1 handful of fresh rocket leaves
- olive oil, for dressing
- 1 tsp chives, finely chopped
- 1/2 small red chilli, finely sliced (optional)
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