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Tuna melt toastie with Brussels sprouts recipe

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Using tinned tuna and leftover veggies, this simple tuna melt is a satisfying lunch that also helps cut down on food waste. Adding Hellmann's mayonnaise to the melting cheese filling makes it extra rich and creamy for a perfect, easy, fridge-raid lunch for one. See method

Serves 1
5 mins to prepare and 10 mins to cook
827 calories / serving

Ingredients

2 slices white sandwich bread
3½ tbsp Hellmann's mayonnaise
80g tinned tuna in water, drained and flaked
1 spring onion, finely chopped, plus extra to serve
30g grated mature Cheddar
2 tsp olive oil
30g Brussels sprouts (about 3), shredded

Why not try...

Hellmann's Real Mayonnaise
A classic for over 100 years

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
3440kj
827kcal 41%
Fat
61g 87%
Saturates
11g 57%
Sugars
4g 5%
Salt
2.5g 42%

of the reference intake
Carbohydrate 38.9g Protein 29.2g Fibre 3.1g

Method

Put the bread slices on a chopping board and spread ½ tbsp mayonnaise over one side of them.
Mix the remaining mayonnaise, the tuna, spring onion and cheese together in a small bowl and set aside. Heat 1 tsp olive oil in a small frying pan and fry the sprouts for 2-3 mins until only just tender, then remove and spread over one side of bread with no mayonnaise (the mayonnaise side should now be facing down). Top with the tuna mixture and the remaining slice of bread, mayonnaise-side up.
Heat the remaining oil in the frying pan and fry the sandwich for 3-4 mins each side over a medium heat, pressing down lightly, until golden and crisp on the outside and melted on the inside. Cut in half and scatter with extra spring onions to serve.

See more Sandwich recipes