Ingredients

425 gram (13½ ounces) canned tuna in brine, drained and broken up into flakes with a fork

1/2 small_piece (75g) red capsicum (bell pepper), chopped finely

1 green onion (scallion), sliced thinly

1 (150g), stalk celery , with leafy parts cut off, chopped finely

1 teaspoon fresh flat-leaf parsley, finely chopped

1/2 cup (150g) mayonnaise

2 teaspoon lemon juice

1 teaspoon dijon mustard

12 slice (540g) multigrain bread

90 gram (3 ounces) green oak leaf lettuce leaves, with white parts cut off

Method

1.Put the tuna, capsicum, onion, celery and parsley in a medium bowl, mix them together with a wooden spoon. Put the mayonnaise, lemon juice and dijon mustard in a small bowl, mix them together with a small spoon. Add the mayonnaise mixture to the tuna mixture, stir to mix them together.

2.Spread the tuna mixture over six of the bread slices, put the lettuce on top, then top with the rest of the bread slices. Use a serrated bread knife to cut each sandwich into four triangles.