INGREDIENTS
1 sourdough rye loaf.
1 can tuna, drained (170g).
60ml mayonnaise.
6 spring onions, chopped.
8 sun-dried tomatoes, chopped.
1 cup mozzarella cheese, grated.
olive oil.
STEPS
Preheat oven to 200°C.
Slice crisscross slits in the bread without cutting all the way through.
In a bowl mix the tuna and mayonnaise together.
Spoon the mixture between the slits.
Arrange the spring onions, tomatoes and cheese between the slits.
Drizzle with oil.
Bake for 10-15 minutes or until the cheese has melted and is golden.
