This cheesy tuna melt takes its inspiration from the classic French Salade Niçoise. You’ll pack tuna, cheddar cheese and a sweet onion marmalade into individual focaccia rolls and serve alongside a green bean, olive, lettuce and tomato salad. Who said salad supper has to be dull? Not moi!
Prep Time
30 min
Cuisine
American
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (mustard, sulphites, milk, fish, egg)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle, then set some butter near a warm place to reach room temperature for easy spreading in step 3
Chop the green beans into bite-sized pieces
Add the green beans to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 5 min or until tender
Once tender, drain and set aside
2
Meanwhile, grate the cheddar cheese
Drain the tuna
Add the drained tuna and the grated cheddar to a bowl with a generous pinch of salt and give everything a good mix up
3
Slice the focaccia in half
Butter the middle and tops of the focaccia, then also smear the middle with onion marmalade
Sandwich the cheese & tuna mix between two slices – these are your tuna sandwiches
4
Heat a large, non-stick pan over a medium heat and once hot, add the tuna sandwiches and cover with a smaller pan
Add a heavy weight (eg. several tins) to the top pan and cook for 3-4 min per side, checking occasionally – these are your tuna melts
5
Meanwhile, rip the little gem lettuce into bite-sized pieces
Chop the black olives roughly
Slice the cherry tomatoes in half
Peel and slice the shallot[s] finely
6
Peel and chop (or grate) the garlic finely
Combine the mayo, chopped garlic, apple cider vinegar, dried oregano and Dijon mustard with a drizzle of olive oil and a pinch of salt and pepper – this is your Provençal dressing
7
Add the drained green beans, chopped cherry tomatoes, olives, shallot, little gem lettuce and Provençal dressing to a large bowl and give everything a good old mix up – this is yourProvençal salad
8
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