Name: Tuna and rocket tramezzini
Prep time: 15 min
Total time: 15 min
Ingredients: Mayonnaise; 1 egg yolk; 1 tablespoon dijon mustard; 1/2 cup (125ml) rice bran oil; 1 tablespoon lemon juice; 2 180g cans tuna in oil, drained, flaked; 1 eschalot, finely chopped; 8 slices white bread; 2 cup baby rocket

Ingredients

Mayonnaise

1 egg yolk

1 tablespoon dijon mustard

1/2 cup (125ml) rice bran oil

1 tablespoon lemon juice

2 180g cans tuna in oil, drained, flaked

1 eschalot, finely chopped

8 slices white bread

2 cup baby rocket

Method

1.To make mayonnaise, combine egg yolk and dijon mustard in a small bowl. Gradually whisk in oil, until thickened. Add lemon juice and season to taste. Fold mayonnaise through tuna and eschalot.

2.Spread tuna mixture over four slices of bread. Cover with baby rocket and top with remaining bread slices. With a serrated knife, remove crusts and cut each sandwich in half diagonally. Serve fresh or toasted.

You can of course use ready-made mayonnaise.
Note

Woman's Weekly Food

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Ingredients

Method

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