The Birth of the Tuna Melt Toastie
“The idea for this hot little pocket of heaven came to me while eating an allegedly great tuna melt in Elephant and Castle. While eating it, I thought to myself, ‘God, I wish this was a toastie and not all floppy’,” sandwich expert Max Halley remembers. And so the tuna melt toastie was born.
Ingredients:
- 1 not-posh tin of tuna (in water or oil)
- 1/4 onion, cut into tiny chunks
- 5–6 pickled jalapeño slices
- 1/2 big gherkin, grated
- 1 heaped tsp tinned sweetcorn
- 1/4 celery stalk, cut into little chunks
- Splash of malt vinegar
- 4 tbsp Hellmann’s mayo
- 3 tbsp extra virgin olive oil
- 2 slices of white bread
- 75g grated mozzarella
- Salt and pepper
Method:
- Drain tuna and mix with onion, jalapeños, gherkin, sweetcorn, celery, malt vinegar, salt, pepper, mayo, and olive oil.
- Spread mayo on bread slices, add mozzarella, tuna mix, and remaining cheese. Close sandwich.
- Toast the sandwich until hot and golden brown.
Max’s World Of Sandwiches by Max Halley and Benjamin Benton is a delightful recipe book that offers a unique twist on classic sandwiches. Try out this tuna melt toastie recipe and enjoy a burst of flavors in every bite!
