MAKES: 3-4 burgers
INGREDIENTS
- 4 ciabatta or sourdough buns
- 2 spring onions, sliced
- 2 red chillies, deseeded and chopped
- 1 x 150g tin tuna, drained
- 2 heaped tbsp mayonnaise
- Dash of Worcestershire sauce
- Pinch of cayenne pepper
- 175g cheese of your choice, grated
METHOD
- Preheat the oven to 220C/200C fan/Gas 7 or get your outdoor grill on the go.
- Cut the buns in half, and reserve some of the spring onions and chillies for garnishing.
- Add the rest of the ingredients, apart from the cheese, to a large bowl. Stir until you’ve reached a nice chunky tuna mulch.
- Toast the buns and build on the baking sheet that you are going to cook them on. Spoon the tuna mayo mulch on to the base, then cover with cheese and top with the remaining slices of spring onions and chillies. Throw some cracked pepper and salt on top.
- Put the baking sheet in the oven or on the outdoor grill and wait until the cheese has melted. Outdoors, you’ll need a lid or a cloche. This can take from 10 to 20 minutes, depending on how far you want to take the cheese. I like it on the right side of burnt, like a leopard-skin coat.
https://www.telegraph.co.uk/recipes/0/tuna-melt-burgers-recipe/