Naan Tuna Melt

4 persons | Pizza and bread, Fish and shellfish | Fish | Aperitif, Appetizer

Prep time

This recipe is made in collaboration with ERU

• Light a medium amount of charcoal and heat your Kamado to 220-240 degrees C. For this recipe you are working with direct heat. Then place the cast iron grate in your Kamado.
   
• Preparing the tuna mixture: drain the tuna well and press it briefly in a strainer to remove excess moisture.
   
• Mix the tuna with the mayonnaise, Dijon mustard, freshly ground pepper and a pinch of salt.
   
• Stir everything well until smooth and creamy. Taste and adjust seasoning. Keep in the fridge until needed.

Cook time

• Lightly oil the hot cast iron grate with a drizzle of olive oil.
   
• Place the naan breads on the grate and grill for about 1-2 minutes per side, until lightly crispy with nice grill marks. Keep a close eye - naan grills quickly!
   
• Remove the naan breads from the grate and spread the tuna mixture generously over each one.
   
• Lay the ERU Slices Cheddar Natural evenly over the tuna mixture.
   
• Place the topped naan breads back on the grate. Close the Kamado and allow the cheese to melt and turn lightly golden, about 2-3 minutes.
   
• Remove the naan breads from the Kamado and garnish with fresh lamb’s lettuce, cherry tomatoes and microgreens.
   
• Season further with pepper and salt if desired. Serve immediately and enjoy!
   
• Tip: Fancy even more flavour? Add a tablespoon of capers or finely chopped chives to the tuna mixture.