PREP5 MinutesCOOKING12 Minutes
Kcal:467 Kj: 2177 Carb: 27 Protein: 29 Fat:27 Fibre: 3

For the tuna salad:

  • 145g can tuna in water, drained
  • 2 tbsp. Greek yogurt
  • 1 tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 1 tsp. pickle juice
  • pinch black pepper
  • 2 shallots, sliced
  • pinch of red chili flakes

For the sandwich:

  • 4 slices of bread
  • 1 tbsp. olive oil
  • 2 slices cheese
  • 1 tomato, sliced
  • 1 tbsp. of pesto


  • Preheat oven to 180 degrees
  • Place all the tuna salad ingredients into a medium bowl and mix well until fully combined.
  • To make the sandwiches, spread a thin layer of olive oil on one side of each bread slice. Lay them oil-side down on the work surface.
  • Spread half of the tuna salad mixture onto one slice of bread, top with a slice of cheese, tomato slices and ½ tablespoon of pesto, then cover with another slice of bread, olive oil side up. Repeat this process to make a second sandwich.
  • Prepare the tuna salad and assemble as above.
  • Place the sandwiches on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the bread is toasted.