Tuna and provolone sandwich

Tuna and provolone sandwich

(1) Rate it

  • 0:05 Prep
  • 0:05 Cook
  • 2 Servings
  • Easy

These tuna and cheese toasties are the perfect treat for two.

Featured in
Cooking for 1 or 2, Nutrition information


  • 185g can tuna in oil, drained, flaked
  • 1/4 cup flat-leaf parsley leaves, roughly chopped
  • 80g provolone cheese (see note), grated
  • 2 tablespoons whole-egg mayonnaise
  • 4 x 1.5cm-thick slices sourdough bread
  • 20g butter, softened
  • Olive oil cooking spray
  • Lime wedges, to serve


  • Step 1
    Preheat a sandwich press.
  • Step 2
    Combine tuna, parsley, cheese and mayonnaise in a bowl. Season with salt and pepper. Mix well.
  • Step 3
    Place 2 slices bread on a board. Lightly spread with butter. Top with tuna mixture. Spread remaining bread with butter. Sandwich together. Spray both sides bread with oil. Place in a sandwich press and cook for 4 to 5 minutes or until golden. Cut in half and serve with lime wedges.


  • 2700 kj


  • 37g

    Fat Total

  • 15g

    Saturated Fat

  • 36g


  • 1263.09mg


  • 6g

    Carbs (sugar)

  • 42g

    Carbs (total)

All nutrition values are per serve


Note: Provolone cheese has a firm texture, a mild, smoky flavour and golden-brown rind. It is an excellent cooking cheese, well suited to grating, melting and slicing.

Variation: Replace the tuna with 1 cup chopped chicken.

  • Author: Annette Forrest
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au


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