Directions
- 1Drain excess brine or oil from the tuna and add it to a large bowl.
- 2Finely dice half a stick of celery, half a spring onion, and half a shallot.
- 3Chop a bunch each of dill, parsley, and chives, and add them to the bowl with the tuna.
- 4Add 1 teaspoon of chopped piri piri chillies, 1 teaspoon of chopped pickled jalapeños, and 1 diced pickle to the bowl.
- 5Season with sea salt, black pepper, and a squeeze of lemon juice.
- 6Add 2-3 tablespoons of kewpie mayo, 2-3 tablespoons of hot sauce, and optionally 1 teaspoon of wholegrain mustard.
- 7Mix all ingredients thoroughly and adjust seasoning to taste.
- 8Slice two thick pieces of sourdough bread and spread salted butter liberally on each side.
- 9Layer gruyère, cheddar, edam cheese, then add tuna mixture, and lightly spread to cover the base.
- 10Add a few more slices of red leicester and edam cheese.
- 11Top with the other buttered slice of sourdough bread.
- 12Heat a skillet to medium-high, add butter, place the sandwich in and press down to ensure it is flat.
- 13Cover with a lid to steam and toast for 4-5 minutes.
- 14Remove the lid, flip the sandwich, add more butter, and cover again.
- 15Gently toast for another 4-5 minutes then remove from heat and let it rest for 3-4 minutes.
- 16Slice in half and serve.
Ingredients
- 1.5 cans tuna
- 0.5 stick celery
- 0.5 diced spring onion
- 0.5 diced shallot
- 1 bunch dill
- 1 bunch parsley
- 1 bunch chives
- 1 tsp piri piri chillies
- 1 tsp pickled jalapeños
- 1 diced pickle
- 1 sea salt
- 1 black pepper
- 1 squeeze lemon juice
- 2 tbsp kewpie mayo
- 2 tbsp hot sauce
- 1 tsp wholegrain mustard
- 2 slices sourdough bread
- 1 stick salted butter
- 1 gruyère cheese
- 1 cheddar cheese
- 1 edam cheese
- 1 red leicester cheese
Equipment
knifecutting boardbowlspoonskillet
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