Tuna nicoise sandwich

Packed with goodness, colour and flavour, this sandwich was inspired by my favourite Summer salad, Salade Niçoise.

• Serving: Makes four sandwiches

Ingredients

• 2 cans tuna in sunflower oil, drained and broken up into small chunks
• 4 anchovy fillets, roughly chopped
• 2 teaspoons capers, rinsed, dried and roughly chopped
• 1 heaped tablespoon good quality mayonnaise
• 4 grinds of freshly ground black pepper
• 1 loaf of brown or white Genius Gluten Free Bread
• 55g/2oz good quality unsalted butter for spreading
• 1 heaped tablespoon of stoned and roughly chopped black Kalamata olives
• 2 ripe tomatoes, thinly sliced
• 4 medium hard boiled eggs, shelled and sliced
• 1/2 a peeled and thinly sliced red onion
• 1 handful of baby salad leaves

Method

1. In a bowl, mix together the tuna, anchovies, capers, mayonnaise and black pepper.
2. Cut 8 slices of Genius bread and lightly butter.
3. For each sandwich, spread 1 tablespoon of tuna mix onto the bottom slice of bread.
4. Sprinkle the tuna with some chopped black olives. Arrange the tomato slices on top, followed by the sliced egg and a sprinkling of red onion. Lastly cover the filling with baby salad leaves and place the second slice of bread on top.
5. Slice the sandwiches on the diagonal and enjoy!