Wholemeal sandwich with tuna cream

Name: Wholemeal sandwich with tuna cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 can(s) (à net content: 115 g, drained weight 81 g) Tuna fillets "naturale" without oil; 100 g Skimmed milk yoghurt (o,1 % fat); 50 g fat-reduced salad cream (10 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 125 g) Tomato; 100 g Cucumber; 25 g Lettuce leaves (from the heart); 4 discs (35 g each) Wholemeal sandwich toast bread; 7-10 Tbsp cherry tomato slices and parsley leaf

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 can(s) (à net content: 115 g, drained weight 81 g) Tuna fillets "naturale" without oil
100 g Skimmed milk yoghurt (o,1 % fat)
50 g fat-reduced salad cream (10 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 125 g) Tomato
100 g Cucumber
25 g Lettuce leaves (from the heart)
4 discs (35 g each) Wholemeal sandwich toast bread
7-10 Tbsp cherry tomato slices and parsley leaf

Directions

1
Drain the tuna in a sieve. Mix yoghurt and salad cream. Season with salt and pepper. Pluck the tuna and stir into the cream. Wash and slice the tomato.
2
Wash the cucumber and cut into slices. Wash the salad and shake dry. Toast the slices of toast one after the other in a toaster. Spread 2 slices of toast with half the cream. Cover with lettuce, tomato and cucumber.
3
Spread the rest of the cream on top. Place one slice of toast on each, press down lightly and cut in half diagonally. Garnish with tomato wedges and parsley and arrange on a plate.