Tuna mayo will be much tastier if you add 1 ingredient that Michelin chef loves

When hunger strikes and you've only got five minutes to rustle up a snack, it typically means making a compromise. Either it's not particularly delicious, or the ingredients cost a fortune,

Nevertheless, celebrated Spanish chef Dani Garcia has shared his secret recipe for a luxurious toastie that can be prepared with just a handful of ingredients you're likely to have in your cupboard. Dani, who runs several Michelin-starred restaurants including the Smoked Room which has venues in Dubai and Madrid, explains that the delectable dish is built around a simple tin of tuna. What elevates Dani's recipe from "emergency snack" to gourmet treat is the inclusion of his "foolproof" homemade mayonnaise recipe, reportsthe Mirror.

If your tuna was preserved in oil, you can utilise that to give your mayonnaise an even more intense - and impressive - flavour.

Dani said the secret is to master the temperature of the ingredients and respect the key proportions of what he calls a "foolproof" mayonnaise recipe: 60% oil and 40% egg, both at room temperature.

"This way, it never curdles," he said. Dani explained that he typically prepares his mayo with sunflower oil and a few drops of sherry vinegar or lemon juice.

Alternatively, he suggested, you can experiment with using the oil that the tuna was tinned with. Once the mayonnaise is prepared, the chef toasts rustic bread and adds a generous helping of tinned tuna on top, a little miso paste to deliver an intense umami flavour, and finally, a layer of mayonnaise, which is then grilled for a few moments with a blowtorch.

It will take "just five minutes," pledges Dani, guaranteeing a meal that's effortless to prepare and yet "looks amazing."

Tinned tuna is a handy pantry essential thanks to canning methods that preserve its texture and flavour, whilst ensuring a concentrated source of high-quality protein. Tuna, a powerhouse of health benefits, is packed with omega-3 fatty acids, crucial for the smooth operation of our cardiovascular system and for slashing levels of LDL cholesterol, commonly known as "bad cholesterol."

Ingredients

• One tin of tuna
• One egg (at room temperature)
• 90ml sunflower oil
• A few drops of sherry vinegar or lemon juice
• Salt, to taste
• Two slices of rustic bread
• One tsp miso paste

Method

Start by preparing the mayonnaise. Place the egg in a blender and add the sunflower oil, salt, and a few drops of sherry vinegar or lemon.

Blend the components without moving the blender arm until the mixture has emulsified, then gently whisk. You can utilise the oil from the tin of tuna to boost the flavour.

Toast the bread slices. Dani uses a toaster, but you could also do it under the grill.

Cover the bread with a thin layer of miso. Drain the tuna and position it on top of each slice.

Apply a generous layer of mayonnaise over the tuna and grill for a few moments, using a kitchen blowtorch, until lightly browned. Serve immediately.