Tuna Melt

1. 1

   Gently heat half the olive oil in a frying pan (skillet)

2. 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.

3. 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

4. 4

   Add the tuna steak to the pan and cook on both sides.

5. 5

   I cook it until it is still pink in the middle.

6. 6

   Take it off the heat and slice into thin strips.

7. 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.

8. 8

   Toast the two slices of bread and grate the cheese.

9. 9

   When the toast is ready, spread the mayonnaise equally on both slices and top with the tuna slices.

10. 10

    If you have any juices left in your pan, tip them over the tuna.

11. 11

    Stir the tomato and onion mixture one last time and tip this over the tuna, again add any liquid left in the bowl.

12. 12

    Sprinkle the cheese on the top and pop both slices under the grill and cook until the cheese has melted.

13. 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!

14. 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.

15. 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?

16. 16

    Enjoy ;0)

* Per serving · 4 servings · Values may vary.