Boosted with vegetable goodness, this tasty grill is ideal for a quick, midweek supper dish. Crisp fennel and red capsicum bring terrific texture contrast and a really fresh flavour to tuna and corn toasted on top of focaccia with a sprinkling of cheese.
1 plain focaccia
1 small fennel bulb, finely diced
1 red capsicum, deseeded and finely diced
2 spring onions, thinly sliced
310g tin corn kernels, drained
185g tin tuna in spring water, drained
1/2 cup mayonnaise
1/2 cup finely grated Emmentaler or gruyère cheese
85g watercress or mixed salad leaves
400g cherry tomatoes, halved
1/2 cucumber, diced
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Preheat the grill to high. Slice the focaccia horizontally through the middle into two and place, cut-side down, on the grill tray. Grill for 1–2 minutes until browned, then turn the bread over and set aside on the grill tray. Reduce the heat to medium.
Lightly mix the fennel, capsicum, spring onions, corn and tuna into the mayonnaise. Season to taste with freshly ground black pepper. Divide this mixture among the focaccia halves, spread out and press down gently with a fork to cover the bread completely. Sprinkle with the cheese.
Place under the grill, well away from the heat, and grill for 3–4 minutes until the cheese is melted and bubbling and just beginning to turn golden.
Meanwhile, divide the salad leaves among four plates. Cut each piece of toasted focaccia into four and place two pieces on each plate. Arrange the tomatoes and cucumber around the edge and serve at once.