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  • 0.5 serves of vegetables per 
  • 6 sushi rounds
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1 95g tin tuna in springwater, drained
4 slices wholemeal bread
1 tbsp mayonnaise*
4 leaves little gem lettuce
½ carrot, grated


* Dairy free if using a milk-free mayonnaise

Savvy swaps

You can swap:

Gem lettuce
Baby spinach
Wholemeal bread
White high-fibre bread



Step 1
Mix the tuna and mayonnaise.

Step 2
Cut the crusts from the bread and gently roll with a rolling pin to flatten.

Step 3
Leaving a 1cm gap at the edge, top each slice evenly with a lettuce leaf, grated carrot and then the tuna.

Step 4
Roll up firmly and slice into three ‘sushi’ rounds.

Serving suggestion: Add avocado for a creamy alternative and thin cucumber strips for crunch.

Food safety tip: If you are taking leftovers for lunch, tuna needs to be kept cold so pack an ice brick. 






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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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