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  • 200g can tuna
    whatever type you've got in the cupboard
  • ½ a bunch of spring onions
    finely chopped
  • 4 tbsp mayonnaise
  • 3thick slices of granary or wholemeal bread
  • 50g cheddar
    coarsely grated
  • generous pinch of paprika

Nutrition: per serving (in oil)

  • kcal613
  • fat40g
  • saturates11g
  • carbs29g
  • sugars0g
  • fibre0g
  • protein35g
  • salt2.25g
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Method

  • step 1

    Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.

  • step 2

    Toast the bread under the grill until it’s nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Scatter over the cheese and put back under the grill until the cheese is bubbling.

  • step 3

    Slice in half, sprinkle with paprika and tuck in.

Recipe from Good Food magazine, May 2002

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Comments, questions and tips (18)

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Overall rating

A star rating of 4.6 out of 5.28 ratings

sip3443aX_3z3o-

tip

An alternative version - make a sour dough pizza base and spread mayonnaise/ tuna mixture over layer thinly sliced red onion and top with yellow grated mozzarella.

Tomatoes25974

I didn't have spring onion so I added finely chopped onion, and also added a few chopped cherry tomatoes and used cajun spice mix to sprinkle instead of paprika, delicious!

qgkdwzpr6x28252

I found it VERY easy to sprinkle paprika on top!

lillymama

I made this without paprika, family favourite, yummy. 🥰

jackie_gosscT9Z0R6e

I found it hard to ‘sprinkle’ paprika so had a whole mouthful which isn’t ideal BUT the rest was delicious. I used smoked, rather than sweet, paprika.

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