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Ingredients
- 100 g (3½ oz) tinned tuna in spring water, drained
- 1 teaspoon finely chopped drained, rinsed capers in brine
- 3 teaspoons low-fat mayonnaise
- 1 tablespoon canned cannellini beans, mashed
- 200 g (7 oz) baby English spinach leaves
- 1 large tomato, sliced
- 4 slices wholemeal (whole-wheat) sourdough bread
Method
1. Put the tuna, capers, mayonnaise and cannellini beans in a bowl and mix.
2. Spread the tuna mixture over two of the bread slices. Top with the spinach leaves and tomato. Top with the remaining bread slices.
