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Tuna Salad on Rye
Ingredients:
425g can tuna chunks in oil, drained
¼ cup quality mayonnaise
1 small red onion, finely chopped
2 tablespoons Sandhurst Capers in Rock Salt*, rinsed
¼ cup chopped parsley, plus extra leaves to serve
½ teaspoon finely grated lemon rind
ground black pepper
6 slices light rye bread
butter, for spreading
50g baby spinach leaves
½ cup drained Sandhurst Char-grilled Capsicum
Here's How:
- Drain tuna and place in a medium size bowl. Add mayonnaise, onion, capers, parsley, lemon rind and pepper. Stir gently to combine.
- Spread bread with butter; top with spinach, capsicum and tuna mixture. Garnish with parsley leaves.
Cook's tip: Tuna salad also makes a delicious filling for rolls and sandwiches.
* use drained Sandhurst Capers or Sandhurst Baby Capers as an alternative
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Goats Cheese Canapés
