Toasted tuna mayo
- SERVES 3
- DIFFICULTY Easy
- DIETARY CONSIDERATIONS Pescatarian
- PREP TIME 15 minutes
- COOKING TIME 4 minutes
- WINE / SPIRIT PAIRING Woolworths Jordan Unwooded Chardonnay 2016
What you'll need
|170 g cans light meat tuna chunks||2|
|thick mayonnaise, plus extra for spreading||3 tbsp|
|lemon juice||1 tbsp|
|Italian parsley, chopped||1-2 tbsp|
|onion, finely chopped||1 tbsp|
|celery, finely chopped||1 tbsp|
|garlic cloves, crushed (optional)||2|
|Sea salt and freshly ground black pepper, to taste|
|white or brown farm-style loaf||6 slices|
|Watercress, for serving|
|Crisps, for serving|
Drain the tuna well, then transfer to a bowl. Separate into large flakes using a fork and mix well with the remaining ingredients except the bread, cress and crisps. Chill until ready to use.
Sandwich 3–4 T of the mixture between 2 slices of bread.
Spread the outside of the sandwich with a thin layer of mayonnaise and slowly brown in a nonstick pan, covering the bread with a square of baking paper, and weighing it down in the pan.
Serve with cress and crisps.
Cook's note: Pan-fry these sandwiches for extra decadence (after spreading them with mayo rather than butter). Or, you could lose the bread and heap the tuna mayo onto hot baked potatoes instead.