Ingredients
- 2 tins of tuna (2 x 160 g)
- 2 gherkins
- 2 tbsp mayonnaise
- 3 tbsp yogurt
- 1 red bell pepper
- 4 slices of wholemeal bread
- A dab of butter for spreading
- 4 (Salanova) lettuce leaves
- Salt and pepper
Author of this recipe
Don’t we all love a tasty, creamy, and crispy tuna salad? Especially when combined with soft crispy Salanova lettuce leaves, served as a sandwich with added smoky, grilled bell peppers. A great way to up your daily vegetable intake all in one sandwich!
Preparation
- Drain the tuna. Chop the onion and dice the gherkins.
- Mix the drained tuna in a bowl with the onion, diced gherkins, mayonnaise, yogurt, and salt and pepper. Refrigerate until ready to serve.
- Remove the stem and seeds from the pepper and cut the flesh into strips.
- Heat a grill pan over high heat and grill the pepper strips until they have nice grill marks.
- Place the four slices of bread in front of you on your work surface and spread them with butter.
- Top two of the four slices with 2 (Salanova) lettuce leaves.
- Divide half of the tuna salad between each of these.
- Then place the pepper strips on top.
- Top with the remaining 2 slices of bread and cut the sandwiches.
- Serve immediately.
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