Tuna salad sandwiches | Women's Weekly Food

Name: Tuna salad sandwiches | Women's Weekly Food
Total time: 25 min
Ingredients: 425 gram (13½ ounces) canned tuna in brine, drained and broken up into flakes with a fork; 1/2 small_piece (75g) red capsicum (bell pepper), chopped finely; 1 green onion (scallion), sliced thinly; 1 (150g), stalk celery , with leafy parts cut off, chopped finely; 1 teaspoon fresh flat-leaf parsley, finely chopped; 1/2 cup (150g) mayonnaise; 2 teaspoon lemon juice; 1 teaspoon dijon mustard; 12 slice (540g) multigrain bread; 90 gram (3 ounces) green oak leaf lettuce leaves, with white parts cut off

www.womensweeklyfood.com.au

You can use canned pink or red salmon instead of the tuna. Note

View Original

Share this recipe:

Ingredients

425 gram (13½ ounces) canned tuna in brine, drained and broken up into flakes with a fork
1/2 small_piece (75g) red capsicum (bell pepper), chopped finely
1 green onion (scallion), sliced thinly
1 (150g), stalk celery , with leafy parts cut off, chopped finely
1 teaspoon fresh flat-leaf parsley, finely chopped
1/2 cup (150g) mayonnaise
2 teaspoon lemon juice
1 teaspoon dijon mustard
12 slice (540g) multigrain bread
90 gram (3 ounces) green oak leaf lettuce leaves, with white parts cut off