What you’ll Need

- Four slices of multigrain bread
- Half a cup of milk
- Tin of medium sized tuna
- 100g of Italian gorgonzola/dolcelatté cheese
- Small pack of fresh grated parmesan
- Worcester sauce
- 2 x Anchois butter cubes
- Salt & Pepper

Method of preparation and cooking

Place your two slices of bread and put into a toaster at a low level, to ensure they are cooked until lightly brown, then keep to one side Next take a medium sized pan and pour the half cup of milk into it and then crumble the Italian blue cheese in with the butter and place on a low heat and stir gentle, until the sauce is simmering Now take your tin of tuna and drain well, before placing into the pan and stirring through until a paste has formed. Then add the finely grated parmesan, a couple of dollops of Worcester sauce, a pinch of salt and plenty of ground black pepper, stir through gently and take off the heat Finally place the pieces of toast on a shallow baking tray, spoon the paste evenly and thickly onto the half cooked toast and place under a warm grill until golden brown and bubbling (approximately 6-8 minutes) The final dish is great with a touch of salad or cut into soldiers as an appetiser and I can assure you it is just as good as its Welsh counter-part and no need to start making béchamel sauces, saving you time and energy

Ideal if you fancy a comfort warmer when you feel "under the weather" read more

Can be served as a starter or part of a main course. Ideal for vegeterians read more

Serve as a hot canapé, on its own or as an accompaniment for Asian meats/fishes or vegetables read more

Serve on a large plate as a tapas styled warm canapé, or as a light starter or simply on the sofa read more