For the tuna salad

  • 145g can tuna (sunflower oil, olive oil or spring water are all fine), drained if needed
  • ½ stick of celery, peeled, and finely diced
  • ½ small red onion, finely diced
  • 1 tbsp mayonnaise
  • small pinch of paprika, optional

For the sandwich

  • 4 slices granary bread
  • 8 slices cucumber
  • 4 Little Gem lettuce leaves, washed and dried
  • 2 tsp mayonnaise


  • STEP 1

    To make the tuna salad tip all the ingredients into a bowl, season with a little salt and lots of pepper and use a fork to mash everything together until completely mixed. Will keep covered and chilled for a day.

  • STEP 2

    To assemble the sandwiches pile and spread the tuna salad over two slices of the bread. Add the cucumber and lettuce, then spread the remaining slices with the mayonnaise and use them to top the sandwiches. Press down on the sandwiches lightly, then halve (rectangles or triangles) and serve. Best eaten straightaway or pack into a reusable plastic container for lunch.

Goes well with


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