RECIPE: Crunchy Tuna Sandwich
Serves 4425g can tuna in springwater, drained
2 sticks celery, diced
1 spring onion, trimmed, chopped (including green tops)
1/2 tsp lemon pepper (optional)
2 tbsp low-fat mayonnaise
8 slices wholegrain bread
4 cos lettuce leaves
pepper, to taste
Place tuna in a medium-sized bowl and break up the pieces with a fork. Mix the celery, spring onion and lemon pepper through the tuna, then add the mayonnaise and mix well to combine. Season tuna mixture with pepper, then on each of four slices of bread place a lettuce leaf, fill with quarter of the tuna, top with a slice of bread and then cut the sandwich in half.Variations:
·Add one 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.