We lived a couple of years in Dublin. We had an apartment in the city centre, just off Grafton street. Across our street was a lovely little pub, The Hairy Lemon, which quickly became our local. On Saturdays we would usually do some shopping and then have a late lunch in our little local. Most Saturdays the late lunch turned in to an all day ‘hanging about drinking Guinness and Bulmers until closing time’ event, chatting away to locals and tourists alike. With the shopping bags still at our feet. I always ended up ordering the same lunch; the tuna melt sandwich with spicy wedges. Gorgeous! At home it still makes up for a perfect weekend lunch. Rather than using cheddar I have customised mine to the Dutch lifestyle and use Gouda cheese instead.

Serves 4

4 large potatoes
2 tbsp olive oil
2 tsp paprika powder
2 tsp cayenne pepper (less or more depending on how spicy you like your wedges)
2 tsp garlic powder
Sea salt and black pepper

1 can of tuna
1 red onion, finely chopped
125 ml sour cream
150 ml sweet corn
Salt and pepper

8 slices of bread
4 slices of sharp (Gouda) cheese
butter

Preheat the oven to 200 °C.
Peel and cut the potatoes into wedges. Add to a large oven dish (I always line with a baking paper to prevent the potatoes from getting stuck). Pour over the olive oil, make sure all wedges are coated. Sprinkle with the spices and again, make sure all wedges are coated. Roast in the oven for about 30 minutes, stir now and then, or until the wedges are golden brown and really soft.
Meanwhile, combine tuna, onion and sweet corn in a bowl. Season with salt and pepper. Keep cool until the wedges are done.
Place 4 bread slices on a baking sheet. Divide the tuna mixture. Add the cheese slices. Top with the remaining slices of bread. Carefully butter the bread on top. Grill in the oven for 6-7 minutes until nice and golden. (This could also be done in a special sandwich grill – just don’t forget to butter the bread on the outside!)

Serve with a bit of green and some mayonnaise. And a Guinness perhaps.