- 3 slices Premium Brown Bread
- 1 tin tuna in brine, drained
- ¼ red pepper, very finely chopped
- ¼ green pepper, very finely chopped
- 30ml onion, finely chopped
- 50ml frozen sweetcorn, cooked as per packaging instructions
- 15ml basil, finely chopped
- 50ml tangy mayonnaise
- salt and pepper to taste
Mix all ingredients together and season with salt and pepper.
Spread the tuna mix thickly on the bottom slice and cover with a second slice. Repeat and cover with the third slice.
Slice sandwich as desired.
As a canapé, cut bread into rounds, toast lightly. Place rocket leaf, top with the tuna filling and garnish with sliced basil.
