About this recipe:With a green salad or oven chips, this is the perfect answer to supper after a busy day at work. The tuna filling can be made in advance and kept for a couple of days in the fridge before using. My method of topping the tuna with cheese first, then tomato and more cheese helps to keep the toppings from sliding off the bread.
2 (160g) tins tuna steak in water, drained
4 tablespoons mayonnaise
4 tablespoons finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices rye bread
8 slices ripe tomato
8 slices Gruyere cheese
1 pinch paprika, for garnish
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Method Prep:10min › Cook:5min › Ready in:15min
Preheat the grill.
In a bowl, mix the tuna, mayonnaise, celery, onion, parsley and vinegar. Season with salt and pepper.
Place the rye bread slices on a baking tray, and grill 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna mixture. Place 1 cheese slice over the tuna on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and grill 3 to 5 minutes, until cheese is melted.