š½ļø Makes: 2 toastiesĀ
šŖ Prep time: 15 minsĀ
š„ Cook time: 8ā10 minsĀ
āļø Net carbs: 8g per toastieĀ
šŖ Protein: 34g per toastieĀ
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No added sugar and no seed oilsĀ
Crispy golden bread packed with creamyĀ tuna, smoky cheese, mozzarella, tomato and jalapeƱos. Rich, melty and packed with flavour, with just the right amount of heat and freshness from lime and spring onion.Ā
IngredientsĀ
Tuna filling
- 1 tin tuna in spring water, drained
- 2 tbspĀ fu:di Classic Mayo
- Zest of 1 lime
- Juice of Ā½ lime
- 2 spring onions, finely sliced
- Sea salt
- Black pepperĀ
Toasties
- 4 slicesĀ fu:di bread
- Butter, softened
- 4 slices smoked cheese
- 4 slices mozzarella
- 1 tomato, sliced
- JalapeƱos, slicedĀ
Step 1 - Make the tuna fillingĀ
Add the drained tuna to a bowl with the fu:di Classic Mayo, lime zest, lime juice and sliced spring onions.Ā
Season with sea salt and black pepper and mix until well combined.Ā
Step 2 - Prepare the breadĀ
Butter one side of each slice of fu:di bread.Ā
Place two slices onto a board with the buttered side facing down.Ā
Step 3 - Build the toastiesĀ
Layer over the smoked cheese followed by the mozzarella.Ā
Add a layer of sliced tomato and a few sliced jalapeƱos.Ā
Divide the tuna mixture evenly between both toasties.Ā
Top with another layer of tomato and jalapeƱos.Ā
Finish with the remaining smoked cheese and mozzarella.Ā
Place the remaining slices of bread on top with the buttered side facing upwards.Ā
Step 4 - Cook the toastiesĀ
Cook in a sandwich toaster over a low to medium heat for 8ā10 minutes until the bread is deeply golden and crisp and the cheese has fully melted.Ā
Allow to rest for 1 minute before slicing.Ā
To serveĀ
Slice in half and serve immediately while the cheese is molten and the bread is crisp. Perfect with a fresh salad or a bowl of fu:di Peruvian Slaw.Ā
Chefās TipĀ
Keeping the heat at low to medium allows the cheese to melt completely before the bread becomes too dark, giving you the perfect gooey centre and golden crust.Ā
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