Here’s a great, easy version of the classic American tuna melt, made with a local Greek canned tuna from the island of Alonissos, Kalamata olives, and taramosalata as the sandwich spread instead of mayonnaise.

Serves 6

1 teaspoon commercial or homemade taramosalata or salmon roe spread
6 tablespoons extra-virgin Greek olive oil
1/3 cup chopped, pitted green or Kalamata olives
½ small red onion, minced
2 sticks celery, minced
340g tuna Alonissou, drained and flaked
Juice of 1 lemon
Freshly ground black pepper
6 thick slices country bread, trimmed to a square, with crusts
225g Kasseri cheese, thinly sliced or shredded

Preheat the grill.
In a large bowl combine the taramosalata or salmon spread and 60 ml/4 tablespoons olive oil. Add the olives, onions, celery, tuna, lemon juice and pepper, to taste, and toss to combine.

Lightly oil each side of the rolls and toast on each side under the grill. Fill the rolls with the tuna salad and top with cheese. Arrange on a baking tray and grill until the cheese melts. Transfer to serving plates and serve.

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