21898

Tuna melt with spring onion confit

  • serves 4
  • Easy

This may take a little longer than your average tuna melt but there's a good reason. Gently baking the spring onion concentrates their natural sweetness, taking the tuna melt to another level

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Ingredients

  • spring onions 1 bunch
  • bay leaf 1
  • butter
  • cider vinegar 1 tbsp
  • posh tuna in oil 200g, drained
  • mayonnaise 2 tbsp
  • nonpareille capers 1 tsp
  • celery 1/3 stick, very finely chopped
  • lemon 1, zested and ½ juiced
  • Dijon mustard 1 tsp
  • muffins 2-4, halved
  • strong cheddar 4 slices

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Clean and trim the spring onions and cut into 4cm lengths. Put them on a sheet of foil and fold the sides up around them to make a container leaving enough at one side to fold over the top. Add the bay leaf, a large knob of butter, the vinegar and a splash of water, fold over and seal the parcel. Cook for 30 minutes or until the spring onions are completely tender.

  • Step 2

    Heat the grill. Mix the tuna with the mayo, capers and the celery. Use the lemon zest, juice and mustard along with salt and pepper to season the mix. Toast the muffin halves then divide the tuna mix between them, add the spring onions followed by a slice of cheese and grill until the cheese has melted, then add the muffin tops or leave open if you like.

Nutritional Information

  • Kcals 367
  • Carbs 16.7g
  • Protein 18.8g
  • Fat 24.6g
  • Salt 1.4g
  • Saturates 7g
  • Fibre 1.5g
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