Tinned Tuna Melt Migas
A beloved classic, with a twist or two. Instead of griddled, buttered bread sandwiching the tinned tuna salad, we put chewy browned migas or croutons on top, and sprinkled sharp cheese over last, before melting it under the grill.
Ingredients
- 1 tin of good quality tuna Mixed ratings!
- 2 celery stalks, diced
- 4 small shallots, diced
- 2 tbsp mayonnaise
- 1/2 tsp Dijon mustard
- 1 tbsp of chopped flat leaf parsley
- A squeeze of lemon juice
- Stale bread for the migas
- 20g of butter
- Grated mature cheddar
- Salt & pepper, to taste
!
Support seafood sustainability by varying what you use
The recipe also works with
Skipjack tuna
Method:
- Mix the diced celery and shallots with the mayonnaise and Dijon mustard.
- Mix in the tuna. You can add a little of the olive oil the tuna comes packed in.
- Stir through the chopped parsley.
- Add a squeeze of lemon juice.
- Season with salt and pepper as you go.
- Divide into bowls.
- Dice two or three slices of stale bread into crouton-sized chunks, sprinkle with water, and pan fry in the 20g of butter until they turn golden. You can do this to taste, not too long if you like the migas chewy. Cover the tuna mix with the migas.
- Top with grated mature cheddar and grill until the cheese melts and starts to bubble and brown.