Chunky sandwiches will always go down a treat; they’re not only delicious and full of flavour, but they’re hearty and super filling too. This egg and tuna mayo sandwich is no different and is guaranteed to tick all the boxes at lunch time.
Makes 2
Ingredients:
2 hard-boiled eggs, shelled
150 g tinned tuna, drained
4 tbsp mayonnaise
½ tsp Dijon mustard
1 spring onion, chopped
1 dill pickle, drained and chopped
1 tbsp capers, drained
1 tbsp fresh dill or tarragon, chopped
4 slices LivLife bread
Method:
- Roughly chop the boiled eggs and flake the tuna with a fork.
- Mix the mayonnaise with the mustard, spring onion, pickles, capers and herbs, then fold in the egg and tuna.
- Sandwich the tuna mixture between the bread slices. Wrap in greaseproof paper before packing into a lunchbox.
| Nutritional info PER PORTION | ||
| Nutrient | Amount | Unit |
| Calories | 567.11 | KCAL |
| Fat | 36.7 | G |
| Protein | 43.13 | G |
| Carbohydrate | 9.95 | G |
| Fibre | 9.1 | G |
| Net carbs | 0.85 | G |
