Tuna salad sandwiches | Women's Weekly Food

Name: Tuna salad sandwiches | Women's Weekly Food
Total time: 25 min
Ingredients: 425 grams (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 teaspoons lemon juice; 1 teaspoon dijon mustard; 12 slices (540g) multigrain bread; 90 grams (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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

425 grams (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 teaspoons lemon juice
1 teaspoon dijon mustard
12 slices (540g) multigrain bread
90 grams (3 ounces) green oak leaf lettuce leaves, with white parts cut off