Toasted tuna mayo

• 2 x 170 g cans light meat tuna chunks
• 3 T thick mayonnaise, plus extra for spreading
• 1 T lemon juice
• 1 - 2 T Italian parsley, chopped
• 1 T onion, finely chopped
• 1 T celery, finely chopped
• 2 garlic cloves, crushed (optional)
• Sea salt and freshly ground black pepper, to taste
• 6 slices white or brown farm-style loaf
• Watercress, for serving
• Crisps, for serving

1. Drain the tuna well, then transfer to a bowl. Separate into large flakes using a fork and mix well with the remaining ingredients except the bread, cress and crisps. Chill until ready to use.
2. Sandwich 3–4 T of the mixture between 2 slices of bread.
3. Spread the outside of the sandwich with a thin layer of mayonnaise and slowly brown in a nonstick pan, covering the bread with a square of baking paper, and weighing it down in the pan.
4. Serve with watercress and crisps.

Cook's note: Pan-fry these sandwiches for extra decadence (after spreading them with mayo rather than butter). Or, you could lose the bread and heap the tuna mayo onto hot baked potatoes instead.

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