Name: Tuna, celery & dill sandwich
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 185 gram can tuna in springwater, drained, flaked; 2 (300g) stalks celery, trimmed, chopped finely; 1/4 small_piece (25g) red onion, chopped finely; 2 tablespoon low-fat ricotta cheese; 1 tablespoon fresh dill, coarsely chopped; 2 teaspoon rinsed, drained baby capers; 20 gram baby spinach leaves; 4 slice (180g) rye bread

Ingredients

185 gram can tuna in springwater, drained, flaked

2 (300g) stalks celery, trimmed, chopped finely

1/4 small_piece (25g) red onion, chopped finely

2 tablespoon low-fat ricotta cheese

1 tablespoon fresh dill, coarsely chopped

2 teaspoon rinsed, drained baby capers

20 gram baby spinach leaves

4 slice (180g) rye bread

Method

1.Combine tuna, celery, onion, cheese, dill and capers in medium bowl, cover with plastic wrap, refrigerate.

2.The next day, sandwich spinach and tuna mixture between bread slices; cut as desired. Wrap in baking paper or plastic wrap.

3.Pack sandwich in lunchbox with a freezer brick or frozen drink.

The spinach (or try cos lettuce) will stop the bread from turning soggy. The night before Make the filling and keep, covered, in the refrigerator. Make the sandwiches in the morning.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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