QUICK WINS

Creamy Herby Tuna on Toast

Crisp sourdough piled with creamy tuna, fresh herbs and lemon zest.

EASY

15 MINS

SERVES 4

ABOUT THE RECIPE

The first time I was offered tuna on toast, I said yes purely because I was being polite. I expected it to be dreadful. Instead, it was delicious. My version folds tuna through a buttery white sauce with lemon zest and herbs, then piles it onto thick, crisp sourdough. It is bright, creamy and crunchy, and far better than its name has any right to be.

THE RECIPE

Ingredients

1 x 425 g tin tuna in springwater

40 g unsalted butter

40 g plain flour

1¾ cups full-cream milk

A handful of fresh herbs (such as parsley, thyme), finely chopped

Finely grated zest of 1 lemon

¼ teaspoon salt

⅛ teaspoon freshly cracked black pepper

4 large, thick slices sourdough

Softened butter, for spreading

Microgreens or roughly chopped herbs, to serve

Lemon wedges, to serve

Method

1.

Drain the tuna thoroughly and flake it into large pieces. Set aside.

2.

Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to combine, allowing the mixture to bubble gently for about one minute to cook out the raw flour taste.

3.

Gradually add the infused milk, about ¼ cup at a time, whisking continuously to keep the sauce smooth. Take your time with this step, making sure to scrape around the sides of the pan as you go. Once all of the milk has been incorporated, allow the sauce to simmer for 2 to 3 minutes, stirring occasionally with a wooden spoon, until slightly thickened and able to coat the back of your spoon.

4.

Fold through the tuna, chopped herbs, lemon zest, salt and pepper. Warm gently for 5 minutes, stirring occasionally. Do not let the sauce catch.

5.

While the tuna warms, lightly butter both sides of each slice of sourdough. Heat a large frying pan over medium heat. Working in batches if necessary, cook the bread for 2 to 3 minutes on each side, until golden and crisp.

6.

Place one thick slice on each plate. Pile the tuna mixture generously on top, then finish with microgreens and a lemon wedge. Serve immediately.