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
Better version
Tuna in mayo with sweetcorn and mature cheddar, melted on granary bread.
Per serving£2.30
Total cost£4.60
Time14 min
Ingredients for 2
- 160 g tinned tuna in spring water , drained
- 2 tbsp mayonnaise
- 3 tbsp tinned sweetcorn , drained
- 4 slices granary bread
- 80 g mature cheddar , grated
- 1 celery stick , finely diced
- 1 tbsp butter , softened, for the outside
- salt and pepper , to taste
Method
- Mix the tuna with the mayonnaise, sweetcorn and celery, then season.
- Butter the outside of all four bread slices.
- Build two sandwiches with the tuna filling and grated cheddar inside, buttered sides facing out.
- Toast in a dry frying pan over medium heat, pressing gently, for 3 minutes a side until golden and the cheese has melted.
- Rest for a minute, then cut in half and serve.
Equipment
- frying pan
- bowl
- box grater
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.
