Chilli Tuna Melt
with Spring Onion, Chips and Wild Rocket Garden Salad
- Milk
- Fish
- Wheat
- Barley
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Cereals containing gluten
- Rye
It's hard to beat a tuna melt. This take on a classic lunch features all the ingredients you would find in a panini, with some extra spice.
Ingredients
450 grams
Potatoes
50 grams
Mature Cheddar Cheese
(Contains: Milk, May contain traces of allergens, Milk)
1 unit(s)
Medium Tomato
1 unit(s)
Lemon
1 unit(s)
Spring Onion
1 sachet(s)
Chilli Flakes
1 tin(s)
Skipjack Tuna in Water
(Contains: Fish)
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Rye, May contain traces of allergens, Wheat, Barley, Cereals containing gluten)
40 grams
Wild Rocket
Not included in your delivery
3 tbsp
Mayonnaise
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese. Cut the tomato into 2cm chunks.
Cut the lemon into wedges. Trim and thinly slice the spring onion.
Drain the tuna.
In a medium bowl, mix the tuna, spring onion, chilli flakes (add less if you'd prefer things milder), a squeeze of lemon juice and mayo (see pantry for amount). Season with salt and pepper.
Next, halve the ciabatta.
Spread your tuna filling on the base of each ciabatta. Top with the grated cheese.
Sandwich shut with the ciabatta lids and firmly press all the ingredients inside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the paninis, pressing down with a spatula or heavy-bottomed pan.
Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins per side.
Meanwhile, in a medium bowl, combine a good squeeze of lemon juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Just before everything's ready, add the rocket and tomato to the dressing and toss together.
Halve the tuna toasties and transfer to your plates.
Serve the chips, rocket and tomato salad alongside, with ketchup (see pantry for amount) for dipping.
