Tunacado Toastie

Make the tuna mix: In a small bowl, combine tuna, mayonnaise, Dijon mustard and jalapeños. Mix well and season with salt and black pepper. Set aside.

Prep the bread: Spread butter on the outside of both slices. On the inside of each slice, spread basil pesto generously.

Build the toastie: Spoon the tuna mix onto one slice. Layer over tomato, thinly sliced, then fan out avocado, sliced on top. Press the second slice down firmly, pesto side in and buttered side facing out.

Toast to golden perfection: Place in a cold non-stick frying pan and set to medium heat. Cook for 3m until deep golden underneath, then carefully flip and cook for a further 2–3 minutes until the other side is golden and the filling is warmed through.

Rest and slice: Rest for 1 minute before slicing. Serve immediately.