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
Ultimate version
Line-caught tuna with capers and dill on sourdough, griddled with gruyere and a touch of dijon.
Per serving£4.45
Total cost£8.90
Time19 min
Ingredients for 2
- Filling
- 160 g line-caught tuna in olive oil , drained and flaked
- 2 tbsp good-quality mayonnaise
- 1 tsp dijon mustard
- 1 tbsp capers , roughly chopped
- 1 tbsp fresh dill , chopped
- 1 shallot , finely diced
- sea salt and black pepper , to taste
- To assemble
- 4 slices sourdough , thick cut
- 90 g gruyere , grated
- 2 tbsp butter , softened
Method
- Flake the tuna into a bowl and fold through the mayonnaise, dijon, capers, dill and shallot; season to taste.
- Butter one side of each sourdough slice.
- Lay two slices buttered-side down, top with half the gruyere, the tuna mix, then the rest of the gruyere and the remaining bread, buttered-side up.
- Griddle over medium heat for 3 to 4 minutes a side, pressing lightly, until deeply golden and oozing.
- Rest briefly, then slice on the diagonal and serve hot.
Equipment
- griddle 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.
