South of the Border Tuna Melt

I don't normally think of fish as a comfort food, but there is nothing like the combination of crispy bread, melting cheese and the soft, creamy flavours of tuna in mayonnaise that makes me content. This version has Mexican-inspired flavours and is low in fat and calories. Try dipping the sandwich in tomato ketchup or salsa.

Makes 2 sandwiches

Ingredients
1 tin tuna in spring water, well drained
1 tbsp fat-free Greek yoghurt
1 1/2 tbsp light mayo
1 tbsp finely chopped shallots (or sliced spring onions)
1 heaped tbsp chopped red pepper
1 tbsp chopped coriander
1 tsp chili powder
juice of a quarter of a lime
Olive oil spray
4 slices thin-sliced bread
40g Half-fat cheese, grated

Method
In a small mixing bowl, break up tuna with a fork. Add yoghurt, mayo, shallots, red pepper, chili powder, coriander and lime and mix well.

Coat one side of each slice of bread with oil spray. Bring a frying pan to medium-high heat, adding oil spray. Place two slices of the bread in the pan (oiled side down). Top each slice with half of the cheese. Pile half of the tuna on each, and press down gently with a fork. Lift up a corner the bread; when it is nicely browned (about 5 minutes), top each with the remaining bread slices (oiled side up). Press down slightly. Carefully flip the sandwiches -- a combination of a spatula and your fingers works best. The melt is done when the bread is browned and crispy (about another 5 minutes) . Slice in half and serve hot.

Savory Fennel Biscuits

These ring-shaped Italian biscuits are a delicious snack with tea or wine. The cooking method is similar to bagels -- boil and then bake. Despite the two-stage cooking process, these biscuits are simple to make. You may need to adjust the moisture quantities slightly depending on the flour. Black pepper or crushed chili can be used instead of the fennel and anise.

Makes about 25 biscuits.

Ingredients
250g strong bread flour
100ml white wine
75ml olive oil
1 tsp salt
2 tsp fennel seed
1 tsp anise seed

Method
In a large bowl, mix all ingredients. When you have a soft dough, knead dough on a clean surface until smooth and elastic, 3-5 minutes. Place dough back into the bowl and cover with a tea towel. Leave to rest 20-30 minutes.

Bring a large pot of salted water to the boil. Preheat oven to 200 degrees C.

Pinch tablespoon-sized pieces of dough and roll into a ball. Between your hands, roll ball into a 6-8 inch long piece. Join the ends of the length of dough by gently pinching and twisting them together. When you have five rings finished, place them in the boiling water. When the rings rise to the surface, remove with a slotted spoon and drain on a tea towel. Continue forming the dough rings and boiling them.

Place the rings on a lightly oiled baking tray and bake for 35 minutes or until lightly golden.

Cool and store in a sealed container.