• 120g tin tuna, drained
  • 2 spring onions, finely chopped
  • 1 stick celery, very finely chopped
  • 2 tbsp mayonnaise
  • a pinch smoked paprika
  • finely chopped to make 1 tbsp chives
  • 4 slices bloomer bread
  • 2 large gherkins, sliced
  • 4 slices emmenthal
  • at room temperature butter
  • 100g frozen peas, defrosted
  • 2 spring onions, chopped
  • 1 tsp white wine vinegar
  • olive oil
  • a handful rocket


  • STEP 1

    To make the salad, mix the peas, onions, vinegar and 1 tbsp olive oil and season really well (don’t add the rocket at this point). Mix the tuna with the onions, celery, mayo, paprika, chives and season.

  • STEP 2

    Spread the tuna over 2 slices of bread. Top with the pickle slices then the cheese. Put the other slice of bread on top and press together. Butter the top of the sandwich then flip butter-side down into a hot griddle or frying pan. Butter the top while the bottom cooks to golden, then flip and cook the other side until the cheese starts to melt.

  • STEP 3

    Add the rocket to the salad then serve on the side with the melts.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating