Ingredients:
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8 slices sandwich wholemeal (or white) bread, crusts removed
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1 small carrot, peeled, grated
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1 small Lebanese cucumber, peeled, cut into long strips
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200g can tuna in oil, drained, flaked
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2 tablespoons whole-egg mayonnaise
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2 to 3 iceberg lettuce leaves, washed, dried, finely shredded
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1 small avocado, cut into long strips
Method:
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Step 1:
Place bread onto a flat surface, remove crusts. Use a rolling pin to flatten bread slightly.
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Step 2:
Place tuna and mayonnaise into a bowl.
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Step 3:
Mix gently to combine. Arrange lettuce leaves over the flattened bread leaving a 2cm strip free of filling along 1 edge and then top the lettuce with the grated carrot, julienned avocado and cucumber and a 1cm width of the tuna and mayo.
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Step 4:
Roll up to enclose filling. Cut each sandwich into 3 rounds.
Step 1:
Place bread onto a flat surface, remove crusts. Use a rolling pin to flatten bread slightly.
Step 2:
Place tuna and mayonnaise into a bowl.
Step 3:
Mix gently to combine. Arrange lettuce leaves over the flattened bread leaving a 2cm strip free of filling along 1 edge and then top the lettuce with the grated carrot, julienned avocado and cucumber and a 1cm width of the tuna and mayo.
Step 4:
Roll up to enclose filling. Cut each sandwich into 3 rounds.
