Chilli Crisp Tuna Melt
Serves 1
Ingredients
95g tin tuna, drained
2 spring onions, finely chopped
1 celery stalk, finely diced
35g Japanese mayonnaise
2 tsp Umami Papi’s Crispy Chilli Oil, plus extra for cooking
Salt and pepper, to taste
2 slices of crusty bread
50g grated cheddar cheese
1 tbsp butter, plus extra for cooking
Method
Preheat your oven grill to 230°C. In a medium bowl, mix together the tuna, spring onion, celery, mayonnaise, and crispy chilli oil. Season to taste with salt and pepper.
Butter one side of each slice of bread. Evenly spread the tuna mixture onto the unbuttered side of one slice. On the other slice, layer the grated cheddar, with the buttered side facing out.
Place both slices of bread under the grill for about 5 minutes, or until the cheese is melted and bubbly. Once the cheese has melted, carefully sandwich the two slices together.
Heat a frying pan over medium-low heat and add a small knob of butter along with a drizzle of crispy chilli oil. Toast the sandwich in the pan for 4-5 minutes per side, or until it’s golden and crispy. Slice and serve warm.
Note: You can skip the grilling step and cook the sandwich directly in the pan, but grilling first ensures a perfect cheese pull!
