Tuna and avocado caesar salad roll
Prep time: 10 minutes. Makes: 1
Mix a drained 125g can tuna slices in oil with 1 tablespoon caesar dressing and 1 teaspoon finely grated parmesan. Butter a bread roll. Top base with baby cos leaves, then tuna mixture, sliced avocado and sliced ripe tomato. Season to taste. Add crisp prosciutto, if you like.
Tuna and roasted capsicum sub
Prep time: 10 minutes. Makes: 1
Mix a drained 125g can tuna slices in oil with 1 tablespoon aïoli, 2 teaspoons finely chopped basil and 2 teaspoons chopped toasted pine nuts or sunflower seeds (or 2 teaspoons pesto instead of the basil and pine nuts). Butter a split long crusty bread roll. Fill roll with trimmed rocket leaves and tuna mixture; top with drained marinated capsicum strips. Season to taste.
Tuna ‘sushi’ sub
Prep time: 10 minutes. Makes: 1
Mix a drained 125g can tuna slices in oil with 1 tablespoon japanese mayonnaise and sriracha chilli sauce to taste. Butter a split long crusty bread roll. Fill roll with lebanese cucumber ribbons, tuna mixture and thinly sliced radish. Season to taste.
Mexican tuna salad roll
Prep time: 10 minutes. Makes: 1
Mix a drained 125g can tuna slices in oil with 1 tablespoon whole-egg mayonnaise, a little finely chopped red onion, finely chopped coriander, 1 tablespoon drained canned corn and chipotle Tabasco sauce to taste. Butter a ciabatta bread roll. Top base with watercress, then tuna mixture and coriander leaves. Season to taste.
