Cheesy Tuna Melts With Provençal Salad

Boil a kettle, then set some butter near a warm place to reach room temperature for easy spreading in step 3

Chop the green beans into bite-sized pieces

Add the green beans to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 5 min or until tender

Once tender, drain and set aside 

Meanwhile, grate the cheddar cheese 

Drain the tuna 

Add the drained tuna and the grated cheddar to a bowl with a generous pinch of salt and give everything a good mix up 

Slice the focaccia in half

Butter the middle and tops of the focaccia, then also smear the middle with onion marmalade

Sandwich the cheese & tuna mix between two slices – these are your tuna sandwiches

Heat a large, non-stick pan over a medium heat and once hot, add the tuna sandwiches and cover with a smaller pan

Add a heavy weight (eg. several tins) to the top pan and cook for 3-4 min per side, checking occasionally – these are your tuna melts

Meanwhile, rip the little gem lettuce into bite-sized pieces

Chop the black olives roughly

Slice the cherry tomatoes in half

Peel and slice the shallot[s] finely

Peel and chop (or grate) the garlic finely 

Combine the mayo, chopped garlic, apple cider vinegar, dried oregano and Dijon mustard with a drizzle of olive oil and a pinch of salt and pepper – this is your Provençal dressing

Add the drained green beans, chopped cherry tomatoes, olives, shallot, little gem lettuce and Provençal dressing to a large bowl and give everything a good old mix up – this is your Provençal salad