| 1 | Sealord tuna in springwater 185g |
| 2 | Slices sourdough |
| 1/3 cup | Red onion, diced |
| 1/3 cup | Celery, diced |
| 1/3 cup | Sprin onion, diced |
| 2 tbsp | Jalapenos, chopped |
| Splash of jalapeno juice | |
| 2 tbsp | Light mayo |
| 1 tsp | Dijon mustard |
| 1 | Tomato, sliced |
| Lettuce | |
| Salt, pepper and chilli flakes to taste | |
Preheat your toastie press (if you do not have one a pan will work just as good).
Flake Sealord Tuna in Springwater into a bowl.
Dice red onion, celery, spring onion, and jalepenos and add to the bowl.
Mix all your ingredient in the bowl then spoon onto a piece of sourdough and top with slices tomato and lettuce.
Step 6 of 7
Add the top layer of sourdough, place in the press and toast until golden.
Step 7 of 7
Plate and enjoy.
per serving | per 100g | |
|---|---|---|
Energy | 1815kJ | 2019.3kJ |
Protein | 27.85g | 37.2g |
Carbs | 52.3g | 57.8g |
Fats | 10.94g | 8.14g |
*Nutrition figures are averages only
