SUMMER RECIPES - Every Saturday and Sunday, Pierre Herbulot offers a simple, tasty and easy to prepare summer chef's recipe. Today, the "tuna melt", sandwich with tuna and melted cheese. 

The red checkered tablecloth is optional. The picnic on the beach, compulsory. And who says picnic says sandwich. To get out of the traditional ham and butter (which we love anyway), the French sandwich specialist Hirmane Abdoulhakim has found a recipe in the United States with a somewhat barbaric name: Tuna Melt. A tuna rillette, toasted country bread and melted cheddar… Best enjoyed after the beach. 

>> Find all of Pierre Herbulot's chronicles in podcast and replay

© Pierre Herbulot / Europe 1

Ingredients for 2 people:

  • 4 slices of country bread
  • 200g white tuna
  • 1 shallot
  • A little homemade mayonnaise (egg yolk, mustard, oil)
  • Chives
  • 4 slices of Cheddar
  • 2 pickles
  • ½ tomato 
  • ½ salt butter
  • Espelette pepper

The steps of the recipe

1. Start by preparing the tuna by draining it and drying it on a sheet of kitchen paper.

2. Then mash it with a fork on a plate. Add a shallot and finely chopped chives, Espelette pepper then a little homemade mayonnaise to obtain the consistency of a rillettes.

>> Gastronomy, music, tourism: discover all our summer topics here!

3. Generously butter one side of each slice of bread and brown it, butter side down, on a hot pan. Add the cheese to the bread in the pan, the heat will melt it slightly.

4. Off the heat, add a few slices of pickle and tomatoes to the two slices of bread, spread the tuna mixture and close the sandwich.