Healthy living

Crunchy tuna sandwich

Preparation time: 10 minutes

Serves: 4


  • 425 g can tuna in springwater, drained
  • 2 sticks celery, diced
  • 1 spring onion, trimmed, chopped (including green tops)
  • 1/2 teaspoon lemon pepper (optional)
  • 2 tablespoons low-fat mayonnaise
  • 8 slices wholegrain bread
  • 4 Cos lettuce leaves
  • Pepper, to taste


1. Place tuna in a medium sized bowl and break up the large pieces with a fork. 

2. Stir the celery, spring onion and lemon pepper (optional) through the tuna, then add the mayonnaise and mix well to combine. 

3. Spread 4 slices of bread with 1/4 of the tuna mixture each. Season with pepper then top each with a lettuce leaf and the remaining slices of bread then cut the sandwich in half.


  • Add 1 tablespoon of grated reduced-fat cheese to each sandwich and toast in a sandwich maker until crisp and brown.
  • Add a squeeze of lemon juice instead of the lemon pepper for extra flavour.
  • Replace Cos lettuce with any other type of lettuce or salad leaves.

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