These are ideal when you need to rustle up a quick meal. You can use leftover chicken or fish instead of tuna.
Serves 4
Preparation time: 15 min
Cooking time: 10-15 min
6-8 thick slices bread
about 40 ml olive oil
1 onion, grated
2 cans (175 g each) tuna, drained
salt and freshly ground black pepper
WHITE SAUCE
30 ml (2 T) butter
30 ml (2 T) cake flour
250 ml (1 c) milk
salt and pepper
TO COMPLETE
60 ml (¼ c) mayonnaise
30 ml (2 T) chopped fresh parsley
250 ml (1 c) grated Cheddar cheese
fresh parsley to garnish
Preheat the oven grill. Brush the bread with a little olive oil and toast until crisp on both sides. Heat the remaining oil and fry the onion and tuna for a few minutes. Season with salt and pepper.
WHITE SAUCE
Heat the butter in a saucepan and stir in the flour until a paste (roux) forms. Gradually add the milk and, stirring constantly, heat until the sauce comes to the boil and thickens. Season with salt and pepper.
TO COMPLETE
Add the white sauce, mayonnaise, parsley and cheese to the tuna mixture and spoon on top of the toast. Heat under the oven grill until golden and the cheese melts. Serve immediately.