Spicy Tuna Melt

Steps

1. Drain the tuna well and flake it into a bowl. Add the Greek yogurt, light mayonnaise, sriracha and mustard, and mix until every flake is coated.

   3 min

2. Mince the garlic, slice the spring onions and dice half a jalapeño, seeds in or out depending on how hot you want it. Stir them into the tuna with the chilli flakes and the smoked paprika.

   3 min

3. Lay the sliced mozzarella over one slice of bread, spoon the tuna mixture over it and close the sandwich with the second slice.

   2 min

4. Spray a pan with cooking oil and set it over medium heat. Toast the sandwich for 3-4 minutes on each side, pressing lightly, until golden brown and crisp.

   7 min

5. Put a lid on the pan for the last minute so the mozzarella melts all the way through. Cut the sandwich in half and eat it hot.

   1 min

Serving suggestion

Cut it in half straight away so the melted cheese pulls.

Storage

Eat it straight from the pan. The tuna filling on its own keeps 2 days in a closed container in the fridge, so it can be mixed ahead and toasted when wanted.

Notes

The yogurt does most of the binding, so cutting the mayonnaise further barely changes the texture. Any hot sauce works in place of the sriracha, but a thinner one makes the filling runny.