recipes
Pull-apart tuna cheese melt
2025-06-13
Ingredients
For the filling
4 tbsp mayonnaise (Camel brand)
Finely grated zest and juice ½ lemon
1 tbsp Dijon mustard
Salt and pepper to taste
3 tins tuna in oil, drained and flaked
1 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
2 spring onions, finely chopped
2 large gherkins, finely chopped
You will also need
1 dozen small soft bread rolls (still attached)
1 jar pistachio pesto (Camel brand)
250g Mature Cheddar cheese block
Good drizzle olive oil
Salted crisps for serving
Method
Start this recipe by making the filling. In a large bowl, mix together the mayonnaise, lemon juice and zest, mustard and season well with salt and pepper. Add in the tuna flakes, parsley, dill, spring onions and gherkins and mix together well. Next, cut the bread rolls in half, keeping them all attached. Remove the tops part and place the base onto a lined baking tray. Carefully spread over the pistachio pesto, followed by the tuna filling. Finally, grate over the ¾ of the mature Cheddar cheese. Place the top on and grate over the remaining cheese. Place under a hot grill for 4-5 minutes till l golden brown. Serve hot with the salted crisps on the side.
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