What to do when all you’ve got are the end slices of a loaf of bread, some salad stuff in the fridge, a can of tuna and a rumbling tummy? Improvise!
I love tuna salad, but it can turn out quite bland and dry if you’re not careful. So even though this dinner is anything but fancy and certainly not Instagram worthy; it features a really delicious tuna salad made with scraps form the pantry.
Who’s hungry? Vincent and I. This recipe serves two hungry hobos.
For the toastie
- 2 slices of bread
- 2 tsp butter
- 2 tbsp chutney
- quarter of a red onion, sliced
- 1 tomato, sliced
- 45g white cheddar, sliced
- 2 slices chargrilled turkey
- 1 tbsp oreganum
- salt & pepper
For the tuna salad
- 1 pack salad leaves
- 1 can of tuna
- 340g can of whole kernel corn
- 1 tbsp peppadews, chopped (keep some juice from the jar too)
- 1 feta round, diced
- 55g white cheddar, diced
- 50g baby tomatoes, halved
- half of a red onion, diced thinly
- quarter of a cucumber, sliced
- a squeeze of lemon juice
- salt & pepper
Make a toastie
Butter the outsides of both ends of the loaf of bread.
Turn it over and spread chutney on the insides of both slices.
Add the onions to one slice.
Add the cheese.
Add the tomatoes and sprinkle with oreganum, salt and pepper.
Add the turkey slices.
Close your toastie up and pop it in the snackwich machine on high heat for 5 – 10 minutes. Check it regularly to ensure it does not burn.
It should come out with loads of melted cheese wanting to escape.
Turn out a tuna salad
Add the leaves to a bowl.
Chuck the tuna, peppadews and some of the sauce from the jar, corn kernels, diced onion, lemon juice, salt and pepper to a seperate mixing bowl and give it a stir.
Add half of the mixture to the salad leaves.
Add baby tomatoes.
Add the cucumber.
Add the feta.
Now put the other half of the tuna mixture on top.
Add the diced white cheddar.
Sprinkle some salt and pepper onto the salad, dish up, and dig in. Simply scrumptious!