"Tuna melts are arguably my favourite sandwich, all melty, pickley and delicious. A general gripe I have is when there isn't enough mayonnaise in the tuna mixture and it ends up tasting canned and metallic so use lots and don't be shy. But tuna sambal is so packed with flavour already, you run very little risk of metallic canned fish flavours spoiling your toastie. The cheese does a marvellous job of tempering the spice from the sambal, leaving you with a far gentler meal."
"First make the sambal, which is a mixture inspired by a dish from Manado in Indonesia that I have fond memories of called cakalang rica-rica. The original dish is a fiery, dry stir-fry of smoked skipjack tuna; hugely flavourful and eye-wateringly spicy. You don't need to make this sambal anywhere near as hot, but if you want to you can, by adding a couple of fistfuls of bird's-eye or Thai chillies."
Make a sambal inspired by Manado cakalang rica-rica using shallots, long red and bird's-eye chillies, garlic, tomato, lemongrass and turmeric blended to a smooth paste. Fry makrut lime leaves and sliced lemongrass in hot oil until fragrant, then combine with the paste. Stir in diced red onion, drained tinned tuna (or mackerel or sardines), fish sauce, sugar, salt, lime juice and crispy shallots. Use mayonnaise on the bread for a golden, crisp exterior and cook the toastie in a cast-iron skillet or sandwich press. Cheese mellows the sambal spice, creating a balanced, flavorful tuna toastie.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]