This is a hangover from my student days; the wholesome, filling snack to which I’d treat myself on those rare occasions when I’d been diligent enough to go to the gym. The recipe stuck around long after the gym-going fell by the wayside, and it’s now my lunchtime treat if I ever have a random day off to myself during the week. Best enjoyed with a side helping of trashy daytime telly.
Tuna melt, my way
Prep 2 min
Cook 5 min
Serves 1
1 tsp olive oil
2-3 spring onions, trimmed and thinly sliced (50g)
1 x 145g tin tuna in brine, drained
50g mature cheddar, grated
1 thick slice of sourdough, lightly toasted
1-2 tbsp crisp fried onions (shop-bought or homemade)
Warm the oil in a small frying pan on a medium-high heat, then add the spring onions and fry, stirring, for two to three minutes, until nicely softened. Stir in the tuna, turn up the heat to high and fry for 30 seconds. Scatter in the cheese, stir to combine until it melts, then tip the lot over the toasted sourdough, top with crisp onions and tuck in.
