Toasted tuna and cheese open sandwiches

By admin
24 August 2010

These are ideal when you need to rustle up a quick meal. You can use leftover chicken or fish instead of tuna.

Serves 4

Preparation time: 15 min

Cooking time: 10-15 min

6-8 thick slices bread

about 40 ml olive oil

1 onion, grated

2 cans (175 g each) tuna, drained

salt and freshly ground black pepper


30 ml (2 T) butter

30 ml (2 T) cake flour

250 ml (1 c) milk

salt and pepper


60 ml (¼ c) mayonnaise

30 ml (2 T) chopped fresh parsley

250 ml (1 c) grated Cheddar cheese

fresh parsley to garnish

Preheat the oven grill. Brush the bread with a little olive oil and toast until crisp on both sides. Heat the remaining oil and fry the onion and tuna for a few minutes. Season with salt and pepper.


Heat the butter in a saucepan and stir in the flour until a paste (roux) forms. Gradually add the milk and, stirring constantly, heat until the sauce comes to the boil and thickens. Season with salt and pepper.


Add the white sauce, mayonnaise, parsley and cheese to the tuna mixture and spoon on top of the toast. Heat under the oven grill until golden and the cheese melts. Serve immediately.

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