Open Faced Sourdough Tuna Melt
Brunch for dinner! Make these open-faced tuna melts with browned, cheesy tops. Substitute mayo for plain yogurt, and serve with a salad for a refreshing light meal.
Servings: 2
Ingredients
- 4-6 slices of sourdough bread
Tuna salad
- 200 g canned tuna
- 30 g shredded cheese
- 50 g plain yogurt
- 1 shallot finely minced
- Salt and pepper to taste
Side salad
- 0.5 cup cherry tomatoes halved
- 1 cucumber diced
- 1 tsp mustard
- Olive oil and fish sauce to taste
Instructions
- Drain the tuna, and mix with tuna salad ingredients.
- Whisk olive oil, fish sauce and mustard together.
- Wash and cut up vegetables. Toss in salad dressing.
- Cut sourdough into thick slices. Toast until light brown in the oven at 180c/350f.
- Top sourdough toast with tuna salad. Return to oven at 180c/350f until cheese is melted and top is well browned.
- Plate up and serve.