- 0:20 Prep
- Makes 24
- Capable cooks
Get the kids ‘schooled’ in the great taste of fish.
Ingredients
- 8 slices wholemeal bread, crusts removed
- 1 tablespoon reduced-fat margarine spread
- 1/2 small avocado, thinly sliced
- 1 iceberg lettuce leaf, finely shredded
- 1/2 small red capsicum, finely sliced
Tuna and celery filling
- 180g can tuna in springwater, drained, flaked
- 1/2 celery stalk, finely chopped
- 2 tablespoons whole-egg mayonnaise
Chicken and corn filling
- 1/2 cup finely chopped cooked chicken
- 125g can creamed corn
- 1 tablespoon finely chopped chives
Method
- Step 1Make tuna and celery filling Combine tuna, celery and mayonnaise in a bowl.
- Step 2Make chicken and corn filling Combine chicken, corn and chives in a bowl.
- Step 3Place bread on a flat surface. Using a rolling pin, flatten bread slightly. Lightly spread margarine over 1 side of each bread slice. Spread tuna filling over 4 slices, leaving a 2cm strip along top edge. Top with avocado. Roll up to enclose filling. Cut each sandwich into 3 rounds.
- Step 4Spread chicken filling over remaining 4 slices, leaving a 2cm strip along opposite edge. Top with lettuce and capsicum. Roll up to enclose filling. Cut each sandwich into 3 rounds.
- Step 5Wrap sandwiches tightly in plastic wrap. Refrigerate until required. Serve.
Notes
Nutritional information: Per bite (tuna) 320kJ; 0.8g sat fat; 69mg sodium. Per bite (chicken) 199kJ; 0.3g sat fat; 90mg sodium.
Tip: Pack sandwich bites in an insulated lunch bag for kids to take to school.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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