500 grams Turkish bread, cut into 8 equal portions
425 grams tuna, canned in brine or springwater
½ medium avocado, mashed
2 roma tomatoes, finely sliced
1 red capsicum, roasted, skinned and chopped into 4 pieces – see page X
8 leaves cos lettuce, rinsed
1. Lightly toast Turkish bread on both sides.
2. Spread the bread with a thin layer of avocado.
3. Top the bottom slice of bread with tuna then place a layer of all other ingredients on top.
4. Finish off with slice of Turkish bread and serve.
Additional fillings options include beetroot, carrot, cooked field mushrooms, cucumber, chilli beans, omelette, rocket and spinach