Tuna melt sandwiches
3 cans of Rio Mare in olive oil 80 g
8 slices loaf bread
160 g cheddar or Emmental cheese
1 stalk celery – a sprig of parsley
1 firm tomato
1/4 red onion
3 tbsp mayonnaise
1 tbsp mustard
30 g butter
salt and pepper to taste
1. Chop the celery, onion and parsley finely and place in a bowl. Add the drained tuna, mayonnaise and mustard and mix well with a fork. Season with a pinch of salt and pepper.
2. Use a large-holed grater to grate the cheese. Thinly slice the tomato, butter one side of the bread slices and lay them of a sheet of parchment paper butter-side down.
3. Heat a large non-stick pan and toast the four slices of bread butter-side down. Top with a little cheese, the tuna mixture, the tomato slices and more cheese. Close with the remaining four slices of bread, making sure that the buttered part faces upwards.