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Classic Tuna Melt
35 Minutes Serves 2
Our delicious tuna melt recipe is quick and versatile.
This version uses cherry tomatoes and sweetcorn, but other fillings will work just as well. Try it with diced celery instead of spring onion, or dill pickle can add an American twist. Why not experiment to find the perfect tuna melt for you?
Serve your favourite tuna melt with a green salad for lunch, or simply on its own as a hearty snack.
Ingredients
- 110g John West No Drain Tuna Fridge Pot in Brine
- 5 cherry tomatoes, sliced in half
- 25g sweetcorn, drained
- 1 spring onion, finely chopped
- 50g cheddar cheese, grated
- 1 tsp grain mustard
- 2 slices of sourdough (or ciabatta) bread
Made with
No Drain Fridge Pot Tuna Steak With A Little Brine
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
Step 1
First, preheat your grill.
Then toast the sourdough bread on both sides, place it onto an oven tray and arrange the tuna over the toast.
Step 2
In a separate bowl combine the cheese, mustard, spring onion, sweetcorn and divide the mixture between your 2 slices of bread.
Step 3
Place the sliced cherry tomatoes on top, gently pressing into the cheese and cook under a medium grill until the cheese is bubbly and the tomatoes have softened.
Step 4
Serve with a crisp salad.
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