•
Ryan Nienaber
•
fish recipes •
fishwife •
fresh fish •
tuna •
tuna recipes
The Best Tuna Melt
- 250g cooked tuna
- 1/2 celery stick (chopped)
- 1 Tbsp parsley (chopped)
- 1 tsp minced garlic
- 5 Tbsp mayonnaise
- 3/4 cup mozarella (grated)
- 3 Tbsp olive oil (retain 1 Tbsp for cooking)
- Salt and pepper
- Bread
- Softened butter
- Shred the tuna.
- Add the celery, parsley, garlic, mayonnaise, mozzarella, olive oil (2Tbsp), salt and pepper.
- Butter the bread with softened butter.
- Heat a pan on a medium high heat.
- Add the remaining 1 Tbsp of olive oil.
- When the pan is hot, add one of the bread slices, and brown buttered side down.
- When the bread is starting to brown, scoop a few tablespoons of the tuna mixture onto the bread and cook a bit longer.
- Add the other piece of bread and flip the sandwich over, browning the other side.
- Remove from the pan when the bread is a lovely golden colour and the tuna melt is starting to ooze out the sides.
- Repeat this step to make more sandwiches.
- This recipe makes about 3-4 sandwiches depending on the size of your bread slices and how generous you are with your filling.
← Older Post
Newer Post →
