serves
4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Toast of the Town
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 4 slices sourdough bread
- olive oil, for drizzling
- 1 beefsteak tomato, sliced
- salt and black pepper
- 1 mozzarella ball (aged), sliced
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped chives
For the filling
- 2 x tins 185 g tuna in oil
- 100 g mayonnaise
- 1 tbsp Dijon mustard
- 2 celery stalks, finely chopped
- ¼ red onion, finely chopped
- 50 g American pickles, finely chopped, plus 1 tbsp pickle brine
Instructions
1. To make the filling, spoon the tuna into a fine mesh strainer over a bowl and drain 85% of the oil. Flake the tuna gently with a fork, then transfer to a large, clean bowl with the remaining filling ingredients. Mix well to combine.
2. Heat a large frying pan over low heat. Lightly drizzle the sourdough slices with olive oil, then place into the pan and cook for 10 minutes per side, or until golden and crunchy. Pre-heat a grill.
3. Divide the tuna filling between the sourdough slices, top with sliced tomato. Season with a pinch of salt and pepper, then top with sliced mozzarella. Place under the grill and cook for 5 minutes, or until the cheese has melted. Place the tuna melt onto a serving plate, then garnish with the herbs.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Toast of the Town
