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Tuna, rocket and raw mushroom sandwich

Yields2 ServingsPrep Time10 mins

Served on soft sourdough bread, peppery rocket pairs so well with raw mushrooms, salty tuna, creamy mayo, chives and capers

Tuna, rocket and raw mushroom sandwich

 1 (185g) can tuna in olive oil blend
 2 tsp baby capers in brine
 1 tbsp finely chopped chives
 4 cups mushrooms
 4 slices of fresh sourdough toast bread
 3 tbsp mayonnaise
 large handful of rocket leaves 
1

Place tuna with the oil from the can in a medium bowl and mash with a fork. Finely chop baby capers and add them to the bowl along with the chopped chives. Mix well to form a rough paste. 


2

Slice mushrooms finely. Spread bread slices with mayonnaise. Arrange half of the sliced mushrooms on two bread slices. Top with the tuna paste and extra mushrooms. Top with rocket leaves and the remaining bread slice. 

3

*Note: you can use button or cup mushrooms in this recipe, you will need double the amount of button mushrooms as they are smaller. We used cups the size of a 50c coin.  You can use tuna in spring water, strained well and mashed with 2 tablespoons olive oil. 

Nutrition Facts

2 servings

Serving size