Tuna, Carrot & Mayo Sandwich on Whole Wheat

Ingredients

• 4 slices whole wheat sandwich bread
• 1 can (170 g) tuna in water, drained (about 120 g)
• 1 medium carrot, grated (about 100 g)
• 3 tablespoons mayonnaise (about 45 ml)
• Juice of 1/2 lemon (about 1 tablespoon / 15 ml)
• 1/4 teaspoon salt (or to taste)
• Freshly ground black pepper to taste
• 1 tablespoon chopped chives (or green onion)
• 4 lettuce leaves, washed and dried
• 1 teaspoon olive oil (optional, to add a light sheen)

Instructions

1. Open the can of tuna, discard the liquid, and flake the tuna with a fork into a medium bowl.
2. Grate the carrot and add it to the tuna; stir in the mayonnaise, lemon juice, chives and the optional olive oil.
3. Season with salt and freshly ground black pepper to taste and mix until well combined. Taste and adjust seasoning as needed.
4. Spread the mixture onto two slices of whole wheat bread, top each with two lettuce leaves, then close with the remaining slices of bread.
5. If you like, lightly toast the sandwiches for 1–2 minutes in a sandwich press or skillet to warm; otherwise serve chilled.
6. Cut each sandwich in half diagonally and serve immediately or wrap in plastic wrap for transport.

Tips

• Drain the tuna well to prevent the filling from becoming watery.
• Grate the carrot finely so it spreads evenly through the filling and adds texture without large chunks.
• Assemble the sandwich just before eating if packing it for lunch; place the lettuce between the filling and the bread to reduce sogginess.

Variations

• Replace half the mayonnaise with plain yogurt for a lighter filling.
• Add 2 tablespoons drained canned sweet corn for extra flavor and crunch.
• Swap the tuna for seasoned shredded chicken for a different version.

FAQ