Open tuna & salad sandwich recipe

Ingredients

• 40 g tinned cannellini beans, drained and rinsed
• 1 small handful baby spinach leaves
• ½ medium cucumber, cut into ribbons with a vegetable peeler
• ¼ small fennel bulb, thinly sliced
• 100 g tinned tuna in springwater, drained and flaked ¼ small red onion, finely chopped
• 2 teaspoons capers, rinsed and finely chopped
• 2 teaspoons finely chopped fresh parsley
• Ground black pepper, to taste
• Finely grated lemon zest and juice, to taste
• 1 slice wholemeal bread

1. Place the cannellini beans in a small bowl and roughly mash using a fork until a chunky paste has formed.
2. Place the spinach, cucumber and fennel in another small bowl and toss gently to combine.
3. Place the tuna, onion, capers, parsley, pepper, lemon zest and juice in a small bowl and mix until well combined.
4. To serve, place the slice of bread on a serving plate. Spread over the cannellini bean paste and top with cucumber mixture and tuna mixture. Squeeze over a little extra lemon juice, if desired.