80 g mayonnaise (vegan if desired)
juice of 1/2 lemon
1/2 tsp. crushed chilli flakes (optional)
2 x142g cans Tuno in Spring water
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 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