At a glance
You're building a warm sandwich with toasted naan bread as the base—just keep the heat brief so the bread stays pliable. The trick is carefully slicing the naan lengthways without cutting all the way through, then filling it with creamy melted gouda, flaky tuna, and fresh spring onions for a quick, satisfying bite.
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Warm the naan bread
Warm the naan breads in the oven or on a grill (a contact grill works fine too). Heat them only briefly so they don't get too crispy, otherwise they'll be tricky to slice open.
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Slice it open
Cut the warmed naan breads lengthways down the middle, without slicing all the way through. If you're using good-quality tinned tuna, you can drizzle a little of the oil from the tin inside the bread.
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Fill it up
Fill the naan with a slice of gouda, chunks of tuna and spring onion sliced into thin rounds.
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