Bacon & Mushroom Pasta
A speedy, savoury pasta dinner with crispy bacon, garlic mushrooms, and parmesan.
Tuna Melt Toastie
This tuna melt toastie is a quick comfort-food classic: crunchy buttered bread outside, hot cheesy tuna centre inside.
It is ideal for fast lunches or easy weeknight bites, and works brilliantly with soup or salad on the side.
Method
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- In a bowl, mix drained tuna with mayonnaise, Dijon mustard, onion and sweetcorn (if using). Season with black pepper and a tiny pinch of salt if needed.
- Butter one side of each bread slice. On the unbuttered side of two slices, spread the tuna mixture evenly.
- Top with most of the grated cheddar, then close with the remaining bread slices, buttered sides facing out.
- Heat a heavy hob frying pan over medium heat and cook the toasties for 3 to 4 minutes per side, pressing gently, until deep golden and crisp.
- Add the remaining cheese on top for the final minute if you want extra melt, then slice and serve hot.
Ingredients
- 1 tsp Dijon Mustard optional
- 1 tbsp Butter softened, for outside of bread
- 4 slices sourdough or sandwich bread
- 2 tbsp Sweetcorn optional
- 1/4 small Red Onion very finely diced
- 3 tbsp Mayonnaise
- 2 x 145 g tins Tinned Tuna drained well
- 120 g Cheddar Cheese grated
- small pinch Salt if needed
- Black Pepper, to taste
Notes
Drain tuna thoroughly so the filling stays rich and not watery.
Keep heat medium so the bread browns as the cheese melts.
A cast-iron or heavy pan gives the crispiest crust.
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