Spicy Tuna Melt

13 mins
Serves 2
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Directions

  1. 1Drain excess brine or oil from the tuna and add it to a large bowl.
  2. 2Drain excess brine or oil from the tuna and add it to a large bowl.
  3. 3Drain excess brine or oil from the tuna and add it to a large bowl.
  4. 4Finely dice half a stick of celery, half a spring onion, and half a shallot.
  5. 5Finely dice half a stick of celery, half a spring onion, and half a shallot.
  6. 6Finely dice half a stick of celery, half a spring onion, and half a shallot.
  7. 7Chop a bunch each of dill, parsley, and chives, and add them to the bowl with the tuna.
  8. 8Chop a bunch each of dill, parsley, and chives, and add them to the bowl with the tuna.
  9. 9Chop a bunch each of dill, parsley, and chives, and add them to the bowl with the tuna.
  10. 10Add 1 teaspoon of chopped piri piri chillies, 1 teaspoon of chopped pickled jalapeños, and 1 diced pickle to the bowl.
  11. 11Add 1 teaspoon of chopped piri piri chillies, 1 teaspoon of chopped pickled jalapeños, and 1 diced pickle to the bowl.
  12. 12Add 1 teaspoon of chopped piri piri chillies, 1 teaspoon of chopped pickled jalapeños, and 1 diced pickle to the bowl.
  13. 13Season with sea salt, black pepper, and a squeeze of lemon juice.
  14. 14Season with sea salt, black pepper, and a squeeze of lemon juice.
  15. 15Season with sea salt, black pepper, and a squeeze of lemon juice.
  16. 16Add 2-3 tablespoons of kewpie mayo, 2-3 tablespoons of hot sauce, and optionally 1 teaspoon of wholegrain mustard.
  17. 17Add 2-3 tablespoons of kewpie mayo, 2-3 tablespoons of hot sauce, and optionally 1 teaspoon of wholegrain mustard.
  18. 18Add 2-3 tablespoons of kewpie mayo, 2-3 tablespoons of hot sauce, and optionally 1 teaspoon of wholegrain mustard.
  19. 19Mix all ingredients thoroughly and adjust seasoning to taste.
  20. 20Mix all ingredients thoroughly and adjust seasoning to taste.
  21. 21Mix all ingredients thoroughly and adjust seasoning to taste.
  22. 22Slice two thick pieces of sourdough bread and spread salted butter liberally on each side.
  23. 23Slice two thick pieces of sourdough bread and spread salted butter liberally on each side.
  24. 24Slice two thick pieces of sourdough bread and spread salted butter liberally on each side.
  25. 25Layer gruyère, cheddar, edam cheese, then add tuna mixture, and lightly spread to cover the base.
  26. 26Layer gruyère, cheddar, edam cheese, then add tuna mixture, and lightly spread to cover the base.
  27. 27Layer gruyère, cheddar, edam cheese, then add tuna mixture, and lightly spread to cover the base.
  28. 28Add a few more slices of red leicester and edam cheese.
  29. 29Add a few more slices of red leicester and edam cheese.
  30. 30Add a few more slices of red leicester and edam cheese.
  31. 31Top with the other buttered slice of sourdough bread.
  32. 32Top with the other buttered slice of sourdough bread.
  33. 33Top with the other buttered slice of sourdough bread.
  34. 34Heat a skillet to medium-high, add butter, place the sandwich in and press down to ensure it is flat.
  35. 35Heat a skillet to medium-high, add butter, place the sandwich in and press down to ensure it is flat.
  36. 36Heat a skillet to medium-high, add butter, place the sandwich in and press down to ensure it is flat.
  37. 37Cover with a lid to steam and toast for 4-5 minutes.
  38. 38Cover with a lid to steam and toast for 4-5 minutes.
  39. 39Cover with a lid to steam and toast for 4-5 minutes.
  40. 40Remove the lid, flip the sandwich, add more butter, and cover again.
  41. 41Remove the lid, flip the sandwich, add more butter, and cover again.
  42. 42Remove the lid, flip the sandwich, add more butter, and cover again.
  43. 43Gently toast for another 4-5 minutes then remove from heat and let it rest for 3-4 minutes.
  44. 44Gently toast for another 4-5 minutes then remove from heat and let it rest for 3-4 minutes.
  45. 45Gently toast for another 4-5 minutes then remove from heat and let it rest for 3-4 minutes.
  46. 46Slice in half and serve.
  47. 47Slice in half and serve.
  48. 48Slice in half and serve.

Ingredients

  • 1.5 cans tuna
  • 1.5 cans tuna
  • 1.5 cans tuna
  • 0.5 stick celery
  • 0.5 stick celery
  • 0.5 stick celery
  • 0.5 diced spring onion
  • 0.5 diced spring onion
  • 0.5 diced spring onion
  • 0.5 diced shallot
  • 0.5 diced shallot
  • 0.5 diced shallot
  • 1 bunch dill
  • 1 bunch dill
  • 1 bunch dill
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 bunch chives
  • 1 bunch chives
  • 1 bunch chives
  • 1 tsp piri piri chillies
  • 1 tsp piri piri chillies
  • 1 tsp piri piri chillies
  • 1 tsp pickled jalapeños
  • 1 tsp pickled jalapeños
  • 1 tsp pickled jalapeños
  • 1 diced pickle
  • 1 diced pickle
  • 1 diced pickle
  • 1 sea salt
  • 1 sea salt
  • 1 sea salt
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 2 tbsp kewpie mayo
  • 2 tbsp kewpie mayo
  • 2 tbsp kewpie mayo
  • 2 tbsp hot sauce
  • 2 tbsp hot sauce
  • 2 tbsp hot sauce
  • 1 tsp wholegrain mustard
  • 1 tsp wholegrain mustard
  • 1 tsp wholegrain mustard
  • 2 slices sourdough bread
  • 2 slices sourdough bread
  • 2 slices sourdough bread
  • 1 stick salted butter
  • 1 stick salted butter
  • 1 stick salted butter
  • 1 gruyère cheese
  • 1 gruyère cheese
  • 1 gruyère cheese
  • 1 cheddar cheese
  • 1 cheddar cheese
  • 1 cheddar cheese
  • 1 edam cheese
  • 1 edam cheese
  • 1 edam cheese
  • 1 red leicester cheese
  • 1 red leicester cheese
  • 1 red leicester cheese

Equipment

knifecutting boardbowlspoonskillet