Bread sushi

Bread sushi
Serves: 2
Preparation time: 10 minutes


1 95g tin tuna in springwater, drained

4 slices wholemeal bread

1 tbsp mayonnaise

4 leaves little gem lettuce

½ carrot, grated




Mix the tuna and mayonnaise.

Cut the crusts from the bread and gently roll with a rolling pin to flatten.

Leaving a 1cm gap at the edge, top each slice evenly with a lettuce leaf, grated carrot and then the tuna. Roll up firmly and slice into three ‘sushi’ rounds.


Add avocado for a creamy alternative and thin cucumber strips for crunch.


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