TUNA MELT TOASTIE

INGREDIENTS

(Makes one sandwich) 1 not-posh tin of tuna (unless you fancy one), in water or oil, emptied into one side of a large sieve and drained in the sink for at least 10 minutes

Quarter of an onion, cut into tiny chunks, soaked in cold water for five minutes, drained in the sieve

5–6 pickled jalapeño slices, cut into little chunks, drained in the sieve

Half a big gherkin, grated and put in another bit of that sieve

1 heaped tsp tinned sweetcorn (full sugar), drained in the sieve Quarter of a celery stalk, cut lengthways into 3–4 pieces, then into little chunks Splash of malt vinegar 4tbsp Hellmann’s mayo 3tbsp your best extra virgin olive oil

2 slices of Hovis-type, supermarket white bread 75g grated supermarket mozzarella

Salt and pepper

METHOD

1. Put the drained tuna in a bowl with the onion, jalapeños, grated gherkin, sweetcorn, celery, malt vinegar, a big pinch of salt, a few grinds of black pepper and 3 tablespoons of the mayo. Mix everything together with a fork and, once combined, a tablespoon at a time, mix your tastiest olive oil into the tuna mix. Completely combine each spoonful of oil before adding the next.

2. Spread the remaining tablespoon of mayo on one side of both the slices of bread and put one of them mayo-side down on the work surface in front of you. Sprinkle half the mozzarella on it. Put some tuna mix on top of that and spread it all over the sandwich, leaving a gap round the edges. If you can, echo the shape of the toastie’s pockets, with less in the middle, if you know what I mean.

3. Put the rest of the cheese on top and put the other piece of bread on, mayo’d side up. I’ve said it before and I’ll say it again, mayo works better on the outside of toasties than butter. It’s made of oil and egg, making it brown beautifully, crisp well and taste fantastic. Using a spatula, or your hands, put the sandwich in the machine, shut the lid and wait until it’s hot as hell and a delectable colour.

This creation takes your average tuna and sweetcorn sarnie to the next level. The recipe is in M ax’s World of Sandwiches by Max Halley and Benjamin Benton is published by Hardie Grant Books, priced £25