Tuna Salad on Rye Bread

Name: Tuna Salad on Rye Bread
Prep time: 10 min
Yield: 2

Looking for something tasty and light for lunch?

Under 10 minsServes 2

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We have you covered with this delicious open tuna salad sandwich option that you can whip up in under 10 minutes.

If you fancy something a little lighter for lunch, but packed with flavour, why not try this Tuna Salad on Rye Bread. With mixed beans, sliced red onion and tomato, and chopped avocado, all served on Baker Street’s Seeded Rye Bread, which is made with wholegrain rye, and is a source of protein and fibre. This fresh salad served on rye is perfect for summertime lunches, or even as a lighter meal option.

To make a vegetarian or vegan alternative

Simply remove or swap out the tinned tuna for a meat-free alternative or plenty of fresh chopped vegetables instead. And make sure you use a vegetable-based oil to drizzle over your rye bread topping.

Ingredients

4 slices Baker Street Seeded Rye Bread
1 tin tuna steak in oil
1 tin mixed beans in water
1 small red onion, finely chopped
1 tomato, diced
1 small avocado, chopped
1 lemon, half juiced / half cut in wedges
2 tbsp olive oil
Salt and pepper
Chives, chopped

Steps

Drain the tuna then tip into a bowl with the mixed beans, chopped red onion and diced tomato.
In another bowl, squeeze the lemon juice over the diced avocado and toss
Then add to the first bowl with the beans (drained and rinsed), onion and tomato.
Drizzle over the olive oil and season with a little salt and pepper.
Toast the slices of the Baker Street Seeded Rye Bread lightly on both sides
Top with the tuna salad.
Sprinkle the chives on top and serve with lemon wedges on the side.