Tuna toastie with sambal & atjar

  • 4 Recipe - persons
  • cooking time: 75 minutes
  • difficulty

Ingredients

  • 10 fl oz / 1 ¼ cups white wine vinegar
  • 4 tbsp sugar
  • 1 cucumber, deseeded and cut into long, thin slices
  • 1 onion, thinly sliced
  • 4 spring onions (scallions), topped and tailed
  • 6 oz / 6 ½ oz cans of skipjack tuna, drained
  • 1 red onion, chopped
  • 4 tsp sambal oelek, plus extra to serve
  • Handful of coriander (cilantro) leaves, finely chopped
  • 1 tbsp olive oil
  • 8 slices of white bread
  • 7 oz Cheddar cheese, grated
  • Oil or melted butter for toasting or frying
  • Salt

How to prepare

If you ask us, there’s hardly anything better than these tuna toasties with sambal & atjar! Recipe by our founder Bart van Olphen from his cookbook “Bart’s Fish Tales”.

Preparation

  • 1 Heat the vinegar and sugar in a saucepan, stirring until the sugar has dissolved. Leave to cool.
  • 2 Put the cucumber and onion in a jar and pour over the vinegar and sugar so the vegetables are covered. Leave for at least 1 hour, but preferably 24 hours, or longer.
  • 3 Cut the spring onions (scallions) in half lengthwise and then across into thin slices. Put the tuna, spring onions, red onion, sambal oelek, coriander (cilantro), olive oil and a pinch of salt in a bowl and mix well. Divide the tuna salad between four slices of bread and top with grated cheese. Cover with the remaining slices of bread.
  • 4 Brush a sandwich maker with oil or melted butter or heat oil or butter in a frying pan (skillet). Cook the toasties in the sandwich maker, or fry for 2-3 minutes on each side until golden brown.
  • 5 Serve the toasties with the cucumber and onion pickle and some extra sambal oelek.

Skipjack tuna in olive oil

Skipjack tuna in water – no salt

Skipjack tuna in water with a touch of seasalt