This is a perfect light and tasty sandwich. Pair quality bread and butter with this ready-in-a-jiffy salad and add lettuce for crunch. Use a crispy baguette or soft roll if you prefer or, if you're not a bread-eater, wash some iceberg lettuce, fashion the leaves into "cups" and fill with your mixture. Chopped cooked king prawns and shredded roast chicken are great stand-ins for the tuna, while other fabulous optional extras include roast tomato and diced cooked potato. Enjoy!
8 slices quality soy and linseed bread
butter: as much as you like (I like a lot!)
2 baby gem lettuces, pulled apart, washed and dried
For the tuna salad
425g canned tuna in oil, drained
2 sticks celery, finely diced
12 Gordal olives (large, plump Spanish ones), pitted, roughly chopped
3 sprigs flat-leaf parsley, finely chopped
½ red onion, finely diced
½ dill pickle, finely diced
sea salt and freshly ground white pepper
1. To make the salad, flake the tuna into a bowl, add all remaining ingredients and fold to combine. Taste and adjust seasoning as necessary.
2. Spread eight bread slices evenly with butter. Add lettuce leaves to four of them and spoon over the tuna salad. Top with the remaining slices to enclose the filling. Slice in half and serve immediately.
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.