Piquant Tuna Melt with Smoked Cheese

Serves	6
Prep time	30 minutes
Cook time	8 minutes
Total time	38 minutes
Allergy	Egg, Wheat
Meal type	Lunch, Salad, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Casual Party
Region	American
By author	Karen S Burns-Booth

Piquant Tuna Melt with Smoked Cheese - A spicy grilled open sandwich with tangy tuna salad, served on toasted sourdough bread with smoked Cheddar cheese.

Ingredients

Tuna Salad

280g tin of chunky tuna fish in spring water (or 2 x 142g tins)
4 tablespoons mayonnaise
2 celery ribs, trimmed and very finely minced/diced
2 tablespoons finely diced dill pickles (or cornichons)
1 small red onion, peeled and very finely diced
1 teaspoon English mustard (or Dijon mustard)
Large bunch of fresh parsley (finely chopped)
1 teaspoon hot Sriracha chilli sauce
Sea salt and freshly ground black pepper to taste

To serve

Sourdough toast (1 x thick slice per person)
40g smoked Cheddar cheese (per person)
Fresh vine tomatoes
Dill Pickles or cornichons

Garnish

Fresh chopped parsley or celery leaves

Note

Piquant Tuna Melt with Smoked Cheese - A spicy grilled open sandwich with tangy tuna salad, served on toasted sourdough bread with smoked Cheddar cheese.

Directions

Step 1	Gently break up the tuna fish and add it to a mixing bowl. Add the remaining tuna salad ingredients with the tuna and mix together. (DO NOT OVER MIX, try to keep the tuna fairly chunky)
Step 2	Heat the grill and toast the sourdough bread (on a greaseproof paper covered baking sheet) on one side only.
Step 3	Spoon the tuna salad mixture over the UN TOASTED side of the bread, then arrange the slices of smoked cheese over the tuna salad, completely covering it.
Step 4	Place under the grill again, on the greaseproof paper covered baking sheet, and grill for 2 to 3 minutes, or until the cheese is bubbling and golden brown.
Step 5	Garnish with chopped parsley or celery leaves. Serve straight away with tomatoes, dill pickles and crisps.
Step 6	Excess tuna salad can be stored in an airtight container in the fridge for up to 3 days.