serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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Pantry Improv
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 425 g canned tuna in oil, drained
- ⅓ cup Japanese mayonnaise, plus extra for spreading
- 1 tbsp caper brine
- 1 lemon, juiced (optional)
- 1 tbsp finely chopped eschallot (or red onion)
- 2 tbsp finely chopped dill or parsley, plus extra to serve
- salt and black pepper
- 8 thick sourdough bread slices
- olive oil, for drizzling
- 400 g grated tasty cheese
- 6 tbsp baby capers, rinsed, drained
- 4 pickles, cut on an angle, to serve
Instructions
- In a medium bowl, combine the tuna, mayonnaise, caper brine, lemon juice (if using), eschallot and herbs. Season to taste generously with salt and pepper and set aside.
- Preheat a grill to medium-high, then drizzle the sliced bread with olive oil and spread with mayonnaise. Divide the tuna mixture between slices, then sprinkle with grated cheese. Transfer the toasts to a baking dish, then grill, rotating the slices occasionally, until the cheese is melted and slightly browned.
- Divide the open tuna toasties between plates and top with capers and extra herbs. Serve with the pickles.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pantry Improv
