Tuna toasties for a busy Friday night

by Jeanne on February 27, 2009

in Recipes - fish, Recipes - starters & light meals

TunaToastiesWeb

Regard the humble tuna toastie.

It's not big or clever or funny or famous.  You don't serve it at fancy dinner parties.  Ferran Adria has not deconstructed it into a post-modernist version of itself.  In short, it doesn't get to walk the culinary red carpet of life.

But show me a quicker, easier and tastier dish to quickly feed yourself when you are packing for a skiing holiday (yay!) on a Friday night after a long week at work, and I'll eat my hat. 

Like with most things in life, though, there are tuna toasties and tuna toasties. Sure, you can make a really rather unappealing one with spongy mass-produced white bread, cheap mayo and processed cheese… or you can make these gourmet tuna toasties on mini ciabattas with tomato & spring onion & handmade Ford Farm mature cheddar.

If there were tuna toastie Oscars, they would walk it :)

COOKSISTER'S TUNA TOASTIES (for 2)

TunaToastiesWebII

Ingredients:

2 mini ciabattas (or 4 slices of good bread)
1 tin tuna in spring water
2 generous Tbsp mayonnaise
2 spring onions (including green leaves), finely chopped
a handful of baby plum tomatoes, chopped
dash of Tabasco sauce
freshly ground black pepper
50g grated mature Cheddar cheese

Method:

Chop the spring onion and tomato.  In a medium bowl, flake the tuna with a fork.  Mix in the onion, tomato and mayonnaise.

Grate the cheese and add half to the tuna mix.  Check for seasoning and add the Tabasco and pepper

Slice the mini ciabattas in half.  Spread each with a thin layer of mayonnaise.  Pile the tuna mix on top and sprinkle the rest of the cheese over the tuna.

Bake at 200C for about 10 minutes to warm through, then turn the grill on until the cheese has melted.  Serve with a green salad.

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{ 16 comments… read them below or add one }

Nicisme February 27, 2009 at 9:36 pm

That new lens seems to be working a treat – great photos Jeanne!
The toasties are mouthwatering!!

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Phoo-D February 27, 2009 at 9:45 pm

Sometimes the quick and dirty dinners are the best! This looks delicious. Enjoy the ski trip!
Phoo-D

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Bellini Valli February 27, 2009 at 10:15 pm

We call these Tuna Melts, but no matter what we want to call them they are a favourite go-to recipe. My mom used to serve beans on toast every Friday night:D

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NAOmni February 28, 2009 at 12:30 am

Fabulous! I’m passing this on to my sister. She’s the tuna eater around here…
NAOmni

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Jan March 1, 2009 at 7:47 am

Now they look seriously good! Have a great trip.

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grace March 1, 2009 at 2:04 pm

i’ll regard your toasties. i’ll regard your toasties and be jealous that you’re eating them…and that you’re going skiing. have fun!

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courtney March 1, 2009 at 8:10 pm

I much prefer the term tuna toasties to tuna melt. One of my all time favs!

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Manggy March 4, 2009 at 7:56 am

Hey, you never know, Ferran Adria may well have deconstructed it! But I will have yours annny day :) (And no, do not eat your hat :)

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Rosemary Gough March 4, 2009 at 8:29 am

Not a fan of hot tuna, but I’ll take it just is if you’re making it! Especially if I’m also leaving for a skiing holiday.

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Kim da Cook March 4, 2009 at 9:42 am

I just love this idea, Fridays are always my worst for cooking its the end of the week and when you have been cooking the whole week Friday night cooking is the last thing on my mind, so thanks for this great recipe.

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A Girl Has To Eat March 4, 2009 at 3:57 pm

Who knew tuna and bread could look so nice?

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Susan from Food Blogga March 5, 2009 at 2:31 am

Humble, delicious, and easy. What more could you ask for?

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katie March 6, 2009 at 7:17 pm

That looks wonderful – have a great ski trip. Andorra?

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Kevin March 7, 2009 at 2:20 am

Those tuna toasties look really tasty!

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Dana March 14, 2009 at 4:08 am

It’s Friday, and my toasties are in the oven. All’s right with the world.

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Pille @ Nami-Nami March 25, 2009 at 2:30 pm

Sounds quick and tasty (the only type of food I can cook these days!)

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