The Spice Club Tuna Melt Sandwich

For the tuna salad:

• 80 g mayonaise light
• 60 g fijngehakte zoetzure augurken (bijv. Amsterdamse uitjes of “bread & butter pickles”)
• 1,5 tl gele mosterd
• ½ tl witte azijn
• 4 tl The Spice Club Seafood Lover mix
• 60 ml extra vierge olijfolie
• 2 blikjes tonijn in water (à 140 g), goed uitgelekt en uitgeknepen
• 50 g rode ui, fijngehakt
• 40 g bleekselderij, fijngehakt
• ½ tl Tabasco (of naar smaak)

For the sandwich:

• 8 sneetjes stevig brood (bijv. zuurdesem of volkoren)
• 4 tl zachte ongezouten (room)boter, om te besmeren
• 6–8 plakken smeltkaas (bijv. cheddar of jonge kaas)
• 1 handje naturel chips (optioneel, voor extra crunch)

Step 1 - Make tuna salad: Mix mayonnaise, pickle, mustard, vinegar and The Spice Club Seafood Lover Mix in a bowl. While stirring, beat the olive oil. Add tuna, onion, celery and tabasco. Mix well and put in the fridge for at least 1 hour.

Step 2 - Bake bread: Heat a frying pan over medium heat. Spread the outside of each slice of bread with butter. Place 4 slices with the buttered side down in the pan. Seat with cheese and bake until the cheese melts and the bread is golden brown (approx. 4 minutes).

Step 3 - Building Sandwich: Remove the bread from the pan. Divide the cold tuna salad (approx. 100 g per cut) over the cheese. Add a handful of chips for crunch. Close the sandwich with the other cut bread (toasted side up). Cut diagonally and serve immediately.

Tip: Also nice with a little arugula or slices of avocado!