Copyright mirror
When hunger strikes and you've only got five minutes to whip up a snack , it usually means making a compromise. Either it's not very tasty, or the ingredients cost an arm and a leg. However, renowned Spanish chef Dani García has revealed his secret recipe for a luxury toastie that can be made with just a few ingredients you're likely to have in your pantry. Dani, who owns several Michelin-starred restaurants including the Smoked Room which has locations in Dubai and Madrid, explains that the scrumptious dish is centred around a simple tin of tuna. What takes Dani's recipe from "emergency snack" to gourmet delight is the addition of his "foolproof" homemade mayonnaise recipe. If your tuna was packed in oil, you can use that to give your mayonnaise an even more intense - and impressive - flavour. Dani says the trick is to master the temperature of the ingredients and respect the key proportions of what he calls a "foolproof" mayonnaise recipe: 60% oil and 40% egg, both at room temperature. "This way, it never curdles," he says. Dani typically prepares his mayo with sunflower oil and a few drops of sherry vinegar or lemon juice. Alternatively, he suggests, you can experiment with using the oil that the tuna was canned with. Once the mayonnaise is ready, the chef toasts rustic bread and places a generous layer of canned tuna on top, a little miso paste to give it an intense umami flavour, and finally, a layer of mayonnaise, which is then grilled for a few seconds with a blowtorch. It will take "just five minutes," promises Dani, assuring a meal that's simple to whip up and yet "looks amazing." Ingredients:. One tin of tuna. One egg (at room temperature). Sunflower oil, 90 ml. Sherry vinegar or lemon juice, a few drops. Salt, to taste. Rustic bread, 2 slices. Miso paste, 1 teaspoon. Step 1. Begin by making the mayonnaise. Pop the egg in a blender and add the sunflower oil, salt, and a few drops of sherry vinegar or lemon. Step 2. Blend the ingredients without moving the blender arm until the mixture is emulsified, then gently whisk. You can use the oil from the tin of tuna to enhance the flavour. Step 3. Toast the bread slices. Dani uses a toaster, but you could also do it under the grill. Step 4. Spread the bread with a thin layer of miso. Drain the tuna and place it on top of each slice. Step 5. Slather a generous layer of mayonnaise over the tuna and grill for a few seconds, using a kitchen blowtorch, until lightly browned. Step 6. Serve immediately. Tinned tuna is a convenient pantry staple thanks to canning techniques that maintain its texture and flavour, while ensuring a concentrated source of high-quality protein. Adding to its health benefits, tuna provides a significant amount of omega-3 fatty acids, essential for the proper functioning of the cardiovascular system and for reducing LDL cholesterol, often called "bad cholesterol."
