I’m always curious about what chefs make in their home kitchens when they’re starving. A bowl of cereal? Scrambled eggs? Doctored ramen? This toast is from Bill Granger, the chef-owner of nearly a dozen restaurants in Australia, Japan, the United Kingdom, South Korea, and Hawaii. He loves the tuna melt toast straight from the oven while the cheese is still lovely and oozy, and says that it’s way better (and faster!) than even dialing for pizza.
1. Make the olive salsa and tuna: In a small bowl, mix together the parsley, spring onions, olives, olive oil, and lemon juice. Taste and season with salt if needed. In a separate bowl, stir together the tuna, artichokes, both mozzarellas and black pepper until everything is evenly mixed.
2. Make the toast: Preheat the grill to high. Arrange the bread on a foil-lined rimmed baking sheet. Toast the bread lightly on both sides, 1–2 minutes per side, until golden brown. Top each toast with the tuna mixture and sprinkle with some red pepper flakes. Grill until the cheese is melted and bubbling on top, 2–3 minutes. Serve hot, topped with the salsa.
Toast The Cookbook by Raquel Pelzel is published by Phaidon at £12.95