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Grilled Tuna Melts with Pea Salad |
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| Serves 2 |
Prep 15 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
120g tin tuna, drained
2 spring onions, finely chopped
1 stick celery, finely chopped
2 tbsp mayonnaise
a pinch paprika
1 tbsp chives, finely chopped
4 slices bloomer bread or sourdough
2 large gherkins, sliced
4 slices emmenthal
butter at room temperature to spread
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For the pea salad
100g frozen peas,defrosted
2 spring onions, chopped
1 tsp white wine vinegar
olive oil
handful of rocket or other salad leaves
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To make the salad, mix the
peas, onions, vinegar and 1 tbsp olive oil. (don't add the
rocket at this point). Mix the tuna with the onions,
celery, mayonnaise, paprika and chives.
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Spread the tuna over 2 slices
of bread. Top with the pickle slices, then the cheese. Put
the other slice of bread on top and press together. Butter
the top of the sandwich then flip butter side down onto a
hot griddle or into the frying pan. Butter the top while
bottom cooks to golden, then flip and cook the other side
until the cheese starts to melt.
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Add the rocket or salad leaves to the
salad and serve on the side with the melts.
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DAILY
DINNERS 
