One of the best things about discovering my Broccoli Sandwich Bread was being able to start having 'things on toast' again without worrying about carbs or gluten. And knowing I was actually getting an extra serve of veggies. Win!

Of course you're welcome to use your favourite rustic sourdough or even white sliced if you can't be bothered making your own bread.

enough for: 1
takes: 15 minutes
1 medium can tuna (200g / 7oz)
2 tablespoons mayonnaise
1 handful grated cheese
1 slice broccoli bread
salad leaves, to serve

1. Preheat your overhead grill (broiler) on the highest heat.

2. In a medium bowl mash drained tuna with a fork. Stir in mayo and grated cheese.

3. Place bread on an oven-proof baking tray or sheet (lined with foil for easier cleanup). Press tuna mixture on top of the bread.

4. Place your prepared bread under the grill and leave until the topping is all melted and browned in places.

5. Scatter with salad leaves and serve with lashings of black pepper.

Variations

vegetarian - use cooked or canned chickpeas or black beans instead of the tuna. Or use more cheese!

carb-lovers - use your favourite carb-based bread.

hot! - use tuna with chilli oil or add in a small finely chopped fresh red chilli.

different cheese - my favourite is emmental but any melting cheese will work like cheddar, gruyere, raclette, even parmesan.

no mayo - you can use sour cream, melted butter or even regular cream but mayo is my fave.

carnivore - replace tuna with some diced cooked bacon or chorizo.

short on time - use commercial low carb bread.

paleo (grain, legume & dairy-free) - replace cheese with smashed avocado.

Waste Avoidance Strategy

can tuna - keep it in the panty.

mayonnaise - unopened jars can be kept in the pantry. If open store in the fridge.

cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

broccoli bread - freeze it.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.