Tuna Melt with Homemade Ketchup

 

One 6-ounce (160 g) tin of tuna in sunflower oil, drained

1 small red onion, diced

1 scallion, white and light green parts, finely chopped

1/4 bunch of flat-leaf parsley, leaves only, coarsely chopped

3 T. mayonnaise

Tabasco sauce

4 slices of bread, preferably rustic

1 1/2 T. (20 g) butter

4 slices of cheddar cheese

Salt and pepper, to taste

 

2 T. olive oil

1 garlic clove, minced

1 small red onion, diced

One 14-ounce (400g) can peeled plum tomatoes

1 1/2 T. tomato puree

1 T. dark brown sugar

1 T. red wine vinegar

Salt and pepper, to taste

 

Mix the tuna, onion, scallion, parsley, mayonnaise, and a few drops of tabasco in a bowl. Season with salt and pepper. Set aside. To prepare the ketchup: Heat the olive oil in a saucepan over medium-high heat and sauté the garlic and onion until soft but not browned, about 2 to 3 minutes, stirring frequently. Add the peeled tomatoes, tomato puree, sugar, and vinegar. Cook over low heat until thickened, about 3 to 5 minutes. Season the ketchup with salt and pepper. Press the sauce through a fine sieve and leave to cool. Butter each slice of bread on one side and turn over. Pile the tuna mixture onto the non-buttered sides of two slices of bread and top with the cheddar. Cover with the other two slices (buttered side up). Bake the toasted sandwiches for 2 to 3 minutes on each side in a dry frying pan over medium heat until the bread is crunchy and the cheese has melted. Cut the tuna melt diagonally and serve with the ketchup.