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1
Gently heat half the olive oil in a frying pan (skillet)
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2
If using fresh garlic add to the oil do not burn it or it will taste bitter, you only need a small amount it is just to add flavour to the oil.
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3
Season the Tuna steak on both sides with the freshly ground salt and pepper if using garlic powder instead of fresh sprinkle this on the tuna at this stage
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4
Add the tuna steak to the pan and cook on both sides.
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5
I cook it until it is still pink in the middle.
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6
Take it off the heat and slice into thin strips.
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7
While the tuna is cooking, slice the onion (scallion) and finely dice the tomato, put this in a bowl with the lime and chipotle sauce and the rest of the olive oil season with salt and pepper to taste, mix well.
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8
Toast the two slices of bread and grate the cheese.
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9
When the toast is ready, spread the mayonnaise equally on both slices and top with the tuna slices.
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10
If you have any juices left in your pan, tip them over the tuna.
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11
Stir the tomato and onion mixture one last time and tip this over the tuna, again add any liquid left in the bowl.
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12
Sprinkle the cheese on the top and pop both slices under the grill and cook until the cheese has melted.
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13
Tuna Melt is my eldest daughters all time favourite sandwich simply tuna mayonnaise on a slice of bread or roll topped with cheese and grilled this version is a bit more grown up and I devised it to get a few extra veggies into my husbands diet he isnt what you would call a big salad eater!
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14
This recipe works for us, not to much flavour to overpower the tuna but just enough to keep this dish from being to plain.
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15
The cheese I use has a fairly strong flavour but I dont use a lot, if you want a more gooey sandwich I would probably opt for a milder cheese or maybe a combination?
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16
Enjoy ;0)
