Another Take on tuna

I wrote this recipe up a while ago on my other blog, but wanted it to be in here:

When I was younger, we would have open faced tuna sandwiches quite often for dinner or lunch. Very cheap, and very easy. Paul never really liked them, and said it was not fit for dinner food. Well, yesterday I tweaked the recipe, and Paul's opinion changed. We had it for lunch, and he wanted it again for dinner, and then again for lunch today.

He is not usually a fan of the common tuna and pickles. Another complaint was that the bread would get soggy. We didn't have any pickles or sweetcorn (a very British thing), so I used canned pineapple instead.

Here's my recipe:

Tropical tuna sandwiches
Mix together:
1 can tuna in water, drained
3 pineapple rings, chopped into small pieces
about 3 Tbs mayo (or to desired consistency)
pinch cayenne pepper
salt and freshly ground pepper to taste

Toast 4 slices of bread in toaster till lightly browned. Spread tuna mix evenly on bread, top with grated Cheddar cheese. Place sandwiches in broiler/grill on Medium heat until cheese is melted and lightly browned.

It may sound a little strange, but it's actually really good. By toasting the bread before hand, it stays crisp under the moist tuna mixture. The pineapple and cayenne really complement the tuna well. Give it a try and let me know what you think.