Tuna melt bun with a middle eastern twist
A classic tuna melt taken to a whole new level with pickled lemon that surprises your taste buds.
2 round buns
4.2 oz tuna fish (from a can)
1/2 small red onion (minced)
1 1/2 piece pickled lemon (deseeded & minced)
1 teaspoon mustard
1 cup shredded Frico Edam cheese
2 leaves lettuce (optional)
Drain tuna from canned water and place it in a medium bowl with minced onions, chopped deseeded pickled lemon, mustard, shredded Edam cheese and salt and pepper.
Slice the buns open but not all the way through. Stuff the bun with half the amount of the tuna mixture. Add a fresh lettuce leaf if desired. Close the buns by pressing the upper layer down.
Bake them in the sandwich-maker till golden brown and the cheese is melted.