A Belgian twist on the American classic - serve with a great Belgian Ale such as Chimay!
8oz best quality canned tuna, drained and flaked
3 oz Passendale or Raphael, thinly sliced
1 spring onion
1 small celery stick
1 medium tomato, chopped
30 ml Aioli (garlic mayonnaise)
pinch or dried oregano
4 slices dark wheat bread or walnut bread
8 almond stuffed olives, sliced (optional)
salt and pepper & pinch of paprika
Prepare a bowl and mix tuna with spring onion, celery, tomato, Aioli, oregano and paprika.
Add salt and pepper and leave aside.
Toast bread until golden .
Place tuna mixture on to each slice, then add cheese and Sliced olives.
Grill until the cheese melts and serve immediatly with small salad with blackened walnuts.