Tuna Melt

INGREDIENTS

• 1 Italian Romana Focaccia, halved
• 1 Jar Simply Better Albacore Tuna Fillets in Spanish Olive Oil
• 2 Tbsp Simply Better Handmade Hot Honey Ranch
• 3 Spring Onions, thinly sliced
• 2 Banana Shallots, finely diced
• 2 Tbsp Simply Better Gherkin Relish with Mustard
• Zest & Juice of ½ a Lemon
• 120g Simply Better Extra Mature Grated Drinagh Cheddar
• 1 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 15g Simply Better Abernethy Sea Salted Butter
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

To Serve

• 1 Bag Salad Leaves
• 6 Tbsp Simply Better Handmade French Dressing

METHOD

1. Preheat the oven to 200°C (Fan), bake the focaccia for 8-10 minutes then remove from the oven and allow to cool slightly
2. Meanwhile, in a bowl combine the tuna fillets, hot honey ranch, spring onions, shallots, gherkin relish, lemon zest and juice, season with salt and black pepper and mix well to combine.
3. Cut the focaccia into two pieces and then slice both pieces horizontally and fill with the tuna mixture and top with the grated cheddar.
4. Heat a frying pan over a medium-high heat, add the olive oil and butter, once the butter is foaming, add the focaccia, turn the heat down to medium and cook until the focaccia has achieved a nice golden base and the cheese has melted. Serve immediately with the salad leaves tossed in some of the French dressing.