Tuna, Cheddar, Roasted Pepper & Caper Toastie

Ingredients

• 4sourdough bread — thick slices
• 1 cantuna — in water, approx. 145g drained
• 100 gcheddar — grated
• 100 groasted red bell pepper — from a jar
• 0.3red onion — approx. 30g
• 1 tbspcapers
• 50 gGreek yoghurt
• 1½ tspDijon mustard
• 0.5lemon
• 10 gchives — fresh
• 10 gbutter
• black pepper
• salt — small pinch

Method

1. 1

   Drain the tuna very well and press out any excess liquid.

2. 2

   Drain the roasted bell pepper, pat dry, and cut into small pieces.

3. 3

   Finely chop the red onion, drain the capers, and finely chop the chives.

4. 4

   Mix the Greek yoghurt with Dijon mustard, 1 tsp lemon juice, chives, and black pepper.

5. 5

   Mix the tuna with roasted bell pepper, red onion, and capers.

6. 6

   Add the yoghurt sauce and mix briefly. Taste and only add a small pinch of salt if necessary.

7. 7

   Divide the tuna mixture over two slices of sourdough bread.

8. 8

   Spread the cheddar evenly over the mixture.

9. 9

   Cover with the remaining slices of bread and thinly spread butter on the outsides.

10. 10

    Cook the toasties for 3–4 minutes per side over low to medium heat until the bread is crispy and the cheddar is fully melted.

11. 11

    Let rest for 1 minute and cut the toasties diagonally in half.