Bread Sushi
- Dairy free
- Nut free
Ingredients
- 1/2 carrot, grated
- 4 leaves lettuce
- 1 tbs low-fat mayonnaise
- 4 slices wholemeal or multigrain bread
- 1 125 g can tuna in spring water, drained
Variations
Add avocado for a creamy addition and thin cucumber strips for crunch.
Method
- Mix the tuna and mayonnaise.
- Cut the crusts from the bread and gently roll with a rolling pin to flatten.
- Leaving a 1cm gap at the edge top each slice evenly with a lettuce leaf grated carrot and then the tuna. Roll up firmly and slice into three Sushi rounds.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 1120.7 kj | 772.1 kj |
| Protein | 15.2 g | 10.5 g |
| Fat, total | 9.9 g | 6.8 g |
| — saturated | 1.5 g | 1.1 g |
| Carbohydrate | 26.6 g | 18.3 g |
| — sugars | 4 g | 2.8 g |
| Sodium | 472.1 mg | 325.2 mg |
| Fibre | 5.2 g | 3.6 g |