Light Bites
American
AmericanTuna Melt
A grilled tuna and cheese classic, from a quick open toastie to a griddled sourdough melt with line-caught tuna and gruyere. Each tier steps up the fish, cheese and bread.
Nut-free
Budget version
Value tuna and salad cream on white bread under the grill with cheese singles.
Per serving£1.20
Total cost£2.40
Time11 min
Ingredients for 2
- 145 g tinned tuna in brine , drained
- 2 tbsp salad cream
- 4 slices white bread
- 2 slices processed cheese singles
- 2 spring onions , sliced
- salt and pepper , to taste
Method
- Heat the grill to medium-high.
- Mix the drained tuna with the salad cream and spring onions; season.
- Lightly toast all the bread on one side under the grill.
- Spread the tuna over two slices on the untoasted side, top each with a cheese single.
- Grill until the cheese melts and bubbles, then close with the remaining slices and serve.
Equipment
- grill
- bowl
The three ways, side by side
Budget
Value tuna and salad cream on white bread under the grill with cheese singles.
Better
Tuna in mayo with sweetcorn and mature cheddar, melted on granary bread.
Ultimate
Line-caught tuna with capers and dill on sourdough, griddled with gruyere and a touch of dijon.
