Oven-Baked Tuna Melt

📝 Ingredients

• 4 large slices of sandwich bread (about 40 g each)
• 2 tins of tuna in water (208 g drained)
• 1 tbsp mayonnaise (15 g)
• 3 tbsp 2% Greek yoghurt (60 g)
• 1 tsp Dijon mustard
• 4 gherkins (about 40 g)
• ½ red onion (about 50 g)
• 1 tomato (about 120 g)
• 60 g grated cheddar
• 1 romaine lettuce heart (about 120 g)
• 1 tbsp olive oil + 1 tsp red wine vinegar (for the salad)
• Salt, black pepper

🍴 Utensils

• Baking tray and baking paper
• Bowl
• Fork
• Chopping board and knife
• Mixing bowl

📖 Steps

1. Preheat the oven to 220 °C on the grill setting (or fan if your oven doesn't have one) and line a baking tray with baking paper. Drain the tuna thoroughly, pressing the lid down on the tin to squeeze out as much water as possible.
2. Finely chop the gherkins and red onion. In a bowl, mix the mayonnaise, Greek yoghurt and mustard, then add the tuna, flaked with a fork, the gherkins and the onion. Season with pepper and taste: the tuna and gherkins are already salty.
3. Lay the slices of bread on the tray and toast them for 3 minutes at the top of the oven, until the top is dry and barely golden. This step stops the bread going soggy under the topping.
4. Cut the tomato into 8 thin slices. Take out the tray and divide the tuna mixture over the toasted side of the bread, spreading it right to the edges so they don't burn under the grill.
5. Place 2 slices of tomato on each piece of toast, then cover completely with cheddar. Put in the top of the oven for 6 to 8 minutes, until the cheese has melted, is bubbling and is starting to brown. Keep an eye on it at the end: under the grill, it burns quickly.
6. While it cooks, wash and dry the romaine, cut it into strips and put it in a salad bowl. Whisk the olive oil and vinegar with a pinch of salt and pepper, and only pour this dressing over the salad just before serving.
7. Take out the toasts and leave to rest for 1 minute so the cheese sets slightly, then cut them in half diagonally. Serve straight away with the crisp salad.