Tuna melt toastie

INGREDIENTS: (MAKES 1 SANDWICH)

● 1 not-posh tin of tuna, in water or oil, emptied into one side of a large sieve and drained for at least 10 minutes

● ¼ onion, cut into tiny chunks, soaked in cold water for 5 minutes, drained in the sieve

● 5-6 pickled jalapeno slices, cut into little chunks, drained in the sieve

● ½ big gherkin, grated and put in another bit of that sieve

● 1 heaped tsp tinned sweetcorn (full sugar), drained in the sieve

● ¼ celery stalk, cut lengthways into 3-4 pieces, then into little chunks z Splash of malt vinegar

● 4 tbsp Hellmann’s mayo

● 3 tbsp best extra virgin olive oil z 2 slices of Hovis-type, supermarket white bread

● 75g grated supermarket mozzarella

● Salt and pepper

METHOD:

1. Put drained tuna in a bowl with the onion, jalapenos, grated gherkin, sweetcorn, celery, malt vinegar, a big pinch of salt, a few grinds of black pepper and 3 tbsp of the mayo.

2. Mix everything together with a fork and, once combined, a tablespoon at a time, mix your tastiest olive oil into the tuna mix. Completely combine each spoonful of oil before adding the next.

3. Spread the remaining tablespoon of mayo on one side of both slices of bread and put one of them mayo-side down on the work surface in front of you. Sprinkle half the mozzarella on it. Put some tuna mix on top of that and spread it evenly, leaving a little gap round the edges.

4. Put the rest of the cheese on top and put the other piece of bread on, mayo-side up. Mayo works better outside toasties than butter. It’s made of oil and egg, making it brown beautifully, crisp well and taste fantastic.

5. Put the sandwich in the machine, shut the lid and wait until it’s hot as heck and a delectable colour.