Curated from Recipes | The Guardian — Here’s what matters right now:
The Australian chef and award-winning cookbook author shares how to make her favourite sandwich. Don’t hold back on the mayo, Rosheen Kaul says Get our weekend culture and lifestyle email Tuna melts are arguably my favourite sandwich, all melty, pickley and delicious. A general gripe I have is when there isn’t enough mayonnaise in the tuna mixture and it ends up tasting canned and metallic – so use lots and don’t be shy. But tuna sambal is so packed with flavour already, you run very little risk of metallic canned fish flavours spoiling your toastie. The cheese does a marvellous job of tempering the spice from the sambal, leaving you with a far gentler meal. Continue reading...
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Original reporting: Recipes | The Guardian