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.
*Dairy free if using dairy free mayonnaise.
Add avocado for a creamy alternative and thin cucumber strips for crunch.