Rainbow tuna melt

Name: Rainbow tuna melt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 200 g can tuna steak in spring water, drained; 4 tbsp Greek-style natural yogurt; 1 stick celery, finely chopped; ½ small red onion, finely chopped; 40 g vintage Cheddar, grated; 2 tbsp finely chopped flat leaf parsley (about ¼ x 25g pack); 4 large slices No.1 Seeded Sourdough Bread; 60 g beetroot in a sweet chilli marinade, thinly sliced; 1 small carrot, scrubbed and grated; Olive oil, for brushing

This filling toastie is packed with vibrant vegetables including crunchy celery, carrot and beetroot.

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HealthyHigh proteinSource of fibre10 plant varieties

Serves2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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200g can tuna steak in spring water, drained
4 tbsp Greek-style natural yogurt
1 stick celery, finely chopped
½ small red onion, finely chopped
40g vintage Cheddar, grated
2 tbsp finely chopped flat leaf parsley (about ¼ x 25g pack)
4 large slices No.1 Seeded Sourdough Bread
60g beetroot in a sweet chilli marinade, thinly sliced
1 small carrot, scrubbed and grated
Olive oil, for brushing

Place the tuna in a bowl and mix in the yogurt, celery, red onion, cheese and parsley. Mash well to make a spreadable mixture and season to taste.
Heat a large, heavy-based griddle or frying pan over a medium heat. Divide the mixture between the sourdough slices, pressing down firmly and evenly with a fork.
Arrange a layer of beetroot on 2 sourdough slices, then the grated carrot. Press the two remaining slices on top.
Brush or drizzle the sandwiches with a little oil and cook in the hot pan for 5 minutes each side (reduce the heat slightly if needed), pressing down with a spatula, until the sourdough is crunchy and golden. Cut in half and serve immediately.