80 g mayonnaise (vegan if desired)
juice of 1/2 lemon
1/2 tsp. crushed chilli flakes (optional)
2 x142g cans TUNO in Springwater
1 tomato, sliced
8 slices cheese (vegan if desired)
2 pickles, finely chopped
40 g finely chopped red onion
½ pepper sliced
freshly ground black pepper & salt
8 slices bread, such as sourdough
2 tbsp. butter
- Preheat oven to 200°C. In a large bowl, whisk together mayonnaise, lemon juice, and chilli flakes (if using).
- Drain Tuno then add to mayonnaise mixture. Use a fork to separate TUNO. Add pickles and red onion and toss to combine. Season with salt and pepper.
- Butter one side of each bread slice. Top an unbuttered side with some of the Tuno salad (as much as you want), 2 to 3 slices of tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.
You can use any flavour of TUNO but modify the additional ingredients accordingly