grilled tuna melt

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425g tuna in spring water
¼ cup mayonnaise
2 tablespoons plain thick yogurt
¼ cup finely chopped celery
¼ cup sliced green onions
¼ cup chopped coriander
1 fresh chilli, minced (optional)
8 slices wholemeal or sourdough bread
alfalfa or sunflower sprouts (optional)
1 large tomato, sliced
1 large ripe avocado, sliced
1 cup shredded cheese
melted butter or olive oil (optional)
cooking instructions
Drain tuna and mix with mayonnaise, yogurt, chilli sauce, celery, onions, coriander and chilli. Divide mixture between four slices of bread, spreading evenly. Place sprouts on tuna, then layer tomato, avocado and cheese on each sandwich. The top slice of bread may be left plain or spread with a mixture of mayonnaise and chilli sauce. Place on top. At this point, you can lightly brush each side of bread with melted butter or olive oil or leave plain. Grill in a sandwich toaster or a hot pan on both sides until bread is toasted and cheese melts.
serves 4
advance preparation
The tuna mixture can be made a day ahead.
Substitute FIERY COCONUT or GREEN JALAPENO CHILLI SAUCE, double the amount though
SWEET CHILLI would also work well
serving idea
Crisp dill pickles are all you need with this sandwich.

diet options

vegetarian variation
Use the same quantity of firm plain or seasoned tofu for tuna. Chop and combine with ingredients as above. Let sit for 30 minutes to allow flavours to blend before using.

During our uni days in the early 70’s, we lived on these sandwiches. This is an updated spicy version of an old favourite.