FRESH TUNA MELT

Cosmopolitan (UK) - - Read -

IN­GRE­DI­ENTS ✱ 2 x 120g fresh tuna fil­lets ✱ 4 slices of sour­dough bread, but­tered on one side ✱ 200g mixed grated cheese ✱ 2 tbsp wasabi may­on­naise ✱ 1 tbsp ca­pers ✱ 4 gherkins, sliced ✱ 2 tsp finely diced onion ✱ Cou­ple of hand­fuls of rocket

METHOD

1. Rub the tuna fil­lets all over with a lit­tle olive oil and heat up a grid­dle pan over a high heat. When the pan is smok­ing hot, add the tuna and sear it for a minute on each side.

2. Re­move the tuna from the pan, sea­son to taste and set it aside to rest and cool slightly, be­fore cut­ting into slices 4mm thick. For the best flavour, it should be nice and pink in the mid­dle.

3. Place the bread slices but­tered side down and sprin­kle the grated cheese evenly over two of the slices, fol­lowed by the sliced tuna.

4. Spread the wasabi may­on­naise onto the other two slices of bread.

5. Fi­nally di­vide the ca­pers, sliced gherkins and diced onion be­tween each slice, fin­ish­ing off with the hand­fuls of rocket. Close the sand­wiches and toast.

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