Crunchy tuna sandwich
Easy
4 servings
3 serves of veg
10m preparation
Ingredients
- 425g can tuna in spring water, drained
- 2 sticks celery, diced
- 1 spring onion, trimmed, chopped (including green tops)
- ½ teaspoon lemon pepper (optional)
- 2 tablespoons low-fat mayonnaise
- 8 slices wholegrain bread
- 4 cos lettuce leaves
- freshly ground or cracked black pepper, to taste
Method
- Place tuna in a medium sized bowl and break up the large pieces with a fork.
- Stir the celery, spring onion and lemon pepper (optional) through the tuna, then add the mayonnaise and mix well to combine.
- Spread 4 slices of bread with ¼ of the tuna mixture each.
- Season with pepper then top each with a lettuce leaf and the remaining slices of bread.
- Cut the sandwiches in half.
Alternatives
- Add 1 tablespoon of grated reduced-fat cheese to each sandwich and toast in a sandwich maker until crisp and brown.
- Add a squeeze of lemon juice instead of the lemon pepper for extra flavour.
- Replace cos lettuce with any other type of lettuce or salad leaves.
- Tuna may be replaced with salmon.
Storage Suggestions
- Eat once prepared or cover and store in fridge until meal time.
Equipment List
- medium sized bowl
- fork
- knife
- spoon
Acknowledgement
Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.
