Tuna mayonnaise sandwich on rye bread with lettuce and creamy pomegranate and chickpea dressing

You will need

  • 2 cans of tuna in spring water
  • 1 medium celery stalk
  • 2 spring onions
  • 75g mayonnaise
  • 2 tbsp. of MezzeSoul pomegranate garlic lemon zest sauce
  • 1 teaspoon of lemon juice
  • Salt and pepper
  • 8 slices of Rye bread
Tuna mayo on rye

Let's get busy

  • Drain the tuna in a strainer.
  • Chop the celery and spring onion.
  • In a medium bowl, mix the tuna, celery, spring onion, mayonnaise, lemon juice and , MezzeSoul pomegranate garlic lemon zest. Add a little salt and pepper.
  • Spread the tuna mixture on 4 bread slices of Rye bread and top with remaining bread slices.

To serve

Ready to eat