125 g (4 1/2 oz) canned tuna in brine, drained
25 g (1 oz) canned sweetcorn, drained
3 tablespoons low fat mayonnaise
50 g (1 3/4 oz) cucumber, chopped finely
1 tomato, sliced
75 g (2 3/4 oz) Iceberg lettuce, shredded
2 medium slices of brown bread
salt and freshly ground black pepper
25 g (1 oz) canned sweetcorn, drained
3 tablespoons low fat mayonnaise
50 g (1 3/4 oz) cucumber, chopped finely
1 tomato, sliced
75 g (2 3/4 oz) Iceberg lettuce, shredded
2 medium slices of brown bread
salt and freshly ground black pepper
method
1. Mix together the tuna with the sweetcorn, low fat mayonnaise and cucumber
2. Divide the sliced tomato and shredded Iceberg lettuce between the two slices of bread, and then top with the tuna mixture.
3. Season to taste. Slice in half to serve two.
2. Divide the sliced tomato and shredded Iceberg lettuce between the two slices of bread, and then top with the tuna mixture.
3. Season to taste. Slice in half to serve two.
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