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Tuna Melt
Ingredients
1 stick celery, finely chopped
2 tsp baby capers, drained, chopped
2 tsp dijon mustard
¼ cup mayonnaise
few dashes tabasco sauce
sea salt and pepper, to season
zest and juice of ½ lemon
200g canned tuna, drained
2 thick slices sourdough bread
1 cup grated mozzarella cheese
pickled red onion
30g butter
baby cornichons or dill pickles, to serve
Method
Combine celery, capers, mustard, mayonnaise, tabasco, lemon juice and zest in a medium bowl. Stir well then fold in tuna. Season with salt and pepper to taste.
Place the tuna mix on 1 slice of the bread, then top with cheese and red onion. Sandwich together with another slice.
Heat a large frying pan over medium heat and add half the butter to melt. Transfer sandwich to pan and press down top with a protein press. Cook for 10 mins, until deep golden brown on the first side.
Add remaining butter to the pan and turn the sandwich over, press down again with a protein press or heavy cast iron pan.
Increase heat to medium-high and cook until the cheese has melted.
Slice the sandwich in half and serve with cornichons or pickles.