Spicy Tuna Melt with Pickled Chillies

Method

1. Using a very sharp knife finely slice the chillies. I like to keep mine whole with seeds intact but remove if you’d rather less heat, by slicing the chilli in half and using a teaspoon to scrape out the seeds before slicing the chilli into thin slivers. Place in a sterile jar.

2. In a small saucepan on medium-high heat place the caster sugar, water and apple cider vinegar and bring to the boil to dissolve the sugar.

3. Remove from the heat and allow to cook completely before pouring over the chillies in a sterile jar.

4. To make the tuna melt, flake the tuna in a small bowl using a fork before adding the diced red onion, chilli oil, crème fraîche, mayonnaise, mustard and lemon zest and mix well to combine.

5. Season with freshly cracked black pepper and sea salt.

6. Divide the tuna mixture in half and spread across two slices of the bread.

7. Sprinkle over a teaspoon of pickled chillies on each sandwich before topping each slice with cheese. Place the remaining slices of bread on top of each sandwich.

8. Using 2 tbsp of the unsalted butter at room temperature, butter the outer side of each sandwich.

9. Heat a heavy-based frying pan on medium-low heat. Add the remaining tablespoon of butter and rapeseed oil and warm before placing the sandwiches in the pan.

10. Using a spatula, press down on the sandwich; this will ensure even caramelisation.

11. Cook on one side for 5-7 minutes until golden brown and crisp. Carefully turn the sandwich over on to its other side, pressing down once more to colour the other side of the sandwich.

12. Slice in half and serve.