Sourdough Tuna Salad Sandwiches - cooking recipe

Ingredients

3 tbsp olive oil
1 tbsp lemon juice
1 tbsp runny honey
200 g baby leaf salad
2 x 185 g cans tuna in spring water
3 tbsp mayonnaise
10 g capers, drained and chopped
1 tbsp fresh chopped parsley
1-2 tsp lemon zest
8 None slices sourdough bread
2 tbsp sunflower oil

Preparation

To make the dressing, whisk together the olive oil, lemon juice and honey and season with salt and freshly ground black pepper. Divide the salad leaves between 4 bowls and drizzle over the dressing.
Mix the tuna in a bowl with the mayonnaise, capers, parsley and lemon zest. Season to taste. Divide the tuna mixture to make 4 sandwiches with the sour dough bread.
Heat half the sunflower oil in a large skillet and cook two of the sandwiches over a medium-high heat for 1-2 mins on each side until golden. Remove with a spatula and cook the other 2 sandwiches in the remaining oil. Cut the sandwiches in half and serve with the salad.