![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2021\/08\/TUNA-MELT-WITH-KETCHUP.png\")
Tuna Melt with Homemade Ketchup<\/p>\nTuna Melt with Homemade Ketchup<\/p>\n
<\/p>\n
One 6-ounce (160 g) tin of tuna in sunflower oil, drained<\/p>\n
1 small red onion, diced<\/p>\n
1 scallion, white and light green parts, finely chopped<\/p>\n
1\/4 bunch of flat-leaf parsley, leaves only, coarsely chopped<\/p>\n
3 T. mayonnaise<\/p>\n
Tabasco sauce<\/p>\n
4 slices of bread, preferably rustic<\/p>\n
1 1\/2 T. (20 g) butter<\/p>\n
4 slices of cheddar cheese<\/p>\n
Salt and pepper, to taste<\/p>\n
<\/p>\n
2 T. olive oil<\/p>\n
1 garlic clove, minced<\/p>\n
1 small red onion, diced<\/p>\n
One 14-ounce (400g) can peeled plum tomatoes<\/p>\n
1 1\/2 T. tomato puree<\/p>\n
1 T. dark brown sugar<\/p>\n
1 T. red wine vinegar<\/p>\n
Salt and pepper, to taste<\/p>\n
<\/p>\n
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 saut\u00c3\u00a9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n