1 can spring water tuna
Day old rye/white bread
Handful fresh dill
4 tbsp mayonnaise
6 sliced pickles
5 tsp UmamiPapi Chilli Oil
200g block of American cheese
200g vintage cheddar
1 pinch flaky salt
1 pinch black pepper
- Pop your tuna through a sieve and drain off as much water as possible.
- In a bowl, add your tuna, fresh dill torn, roughly chopped pickles, 2 tsp of mayonnaise and 3 tsp of UmamiPapi Chilli Oil with a good crack of pepper and set aside.
- Microplane or finely grate your vintage cheddar and American cheese and set aside.
- To prepare your toasties, combine a good knob of butter and 2 tsp of UmamiPapi Chilli Oil in a bowl, spread the umami butter on the same side as both your pieces then flip over and spread your mayonnaise on the other sides.
- In a medium sized pan over medium-low heat, add in your bread slices mayonnaise side down and cook for 1 minute.
- After 1 minute, add a mixture of American cheese and vintage cheddar cheese on one slice of your bread.
- Add your tuna mixture on top of your cheese then top tuna mixture with more cheese mixture.
- Top with the other slice of bread and squish down with a spatula.
- Sprinkle in some water around the toastie and pop your lid on to melt the cheese.
- Keep an eye on the colour of your toastie and adjust heat as required.
- After 30 seconds, remove the lid and flip your toastie and cook for a remaining 30 seconds.
- Once you have some nice colour your toastie, remove from the pan and add to your plate.
- Top your toastie with some flaky salt.