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Baked ricotta tart with bulgur wheat crust

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Baked ricotta tart with bulgur wheat crust

30 - 45 minutes

Moroccan-infused vegetable terrine with roasted pine nuts

Moroccan recipes

Moroccan-infused vegetable terrine with roasted pine nuts

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Gnocchi recipes

Beetroot and pear soup with gorgonzola and gnocchi

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Burger recipes

Greek-style spinach burger with tzatziki

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Burger recipes

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Burger recipes

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Afternoon tea

Anchovy and cucumber rainbow sandwiches with lavender creme fraiche and sugar-and-salt roasted sage

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Three-bean broth with butternut-and-sage cappelletti and parmesan wafers

Three-bean broth with butternut-and-sage cappelletti and parmesan wafers

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Mediterranean

Mediterranean broth

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Seared chicken-liver pate with a drizzle of pomegranate

Offal recipes

Seared chicken-liver pate with a drizzle of pomegranate

5 minutes

Spring tuna green salad served with garlicky blackened baby pepper

Pepper recipes

Spring tuna green salad served with garlicky blackened baby pepper

25 minutes

The ultimate tuna-and-gorgonzola melt

The ultimate tuna-and-gorgonzola melt

5 minutes

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The ultimate tuna-and-gorgonzola melt

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

1 x 170 g solid light meat tuna in oil
2 ripe tomatoes, rinsed
150 g Gorgonzola
4 thick slices farm-style bread
125 g red-onion marmalade

Method

Preheat the grill.

Drain the tuna. Slice the tomatoes and Gorgonzola.

Top each slice of bread with some tuna and tomato.

Spoon over a generous amount of onion marmalade and finish with a thick slice of Gorgonzola.

Place under a hot grill for a few minutes to melt the Gorgonzola. Eat while hot.

Serve with a side salad of dressed green leaves.

Cook's note: you can buy onion marmelade or make it using this recipe

Per serving: 1869.9 kJ, 19.6 g protein, 18.2 g fat, 47.1 g carbs