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
Recipe - how do you make it
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”.
Recipe - steps
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.
