4 slices sourdough toasted, 35-40 g / 2 oz. each
180 g canned tuna in brine or 6 oz. (this is drained weight)
1/4 small white onion or red, finely diced
1 heaped teaspoon of wholegrain mustard
2.5 tablespoons mayonnaise
1 cup grated cheese e.g. Cheddar, Tasty etc
A few pinches of sea salt and ground black pepper
To serve: gherkins and sliced cucumber
Instructions
Pre-toast the bread on the lowest setting in a toaster, then arrange the pieces on a piece of parchment paper on a flat baking tray.
Preheat the oven to Grill setting while you're making the toppings.
Combine strained tuna with finely diced onions, mayonnaise and mustard and mash well with a fork.
Grate the cheese and set aside.
Spread a few tablespoons of the tuna mix on each piece of toast. Top generously with grated cheese.
Pop the tray under a hot grill (medium-high) but make sure it's not too close to the grill or the edges of the toast will burn before the cheese melts properly. Grill until the cheese has melted and formed a golden crust, it should only take a few minutes.
Remove and cool slightly before serving. Sprinkle with a few pinches of ground black pepper and sea salt.

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