Ingredients

4 small wholemeal rolls or 1 long wholemeal breadstick, cut into 4 pieces

200g can tuna in springwater, drained and flaked

200g green beans, blanched

4 tomatoes, cut into thick slices

2 hard boiled eggs, sliced

½ red onion, thinly sliced

2 tablespoons sliced black olives, drained and rinsed

12 baby spinach leaves

1 quantity of Caesar dressing

Method

Preheat oven to 180°C. Wrap bread rolls in aluminium foil. Bake for 10 minutes until crisp and warm.

Split warm rolls, taking care not to cut all the way through. Place some baby spinach leaves on one side and place tuna, beans, tomatoes, eggs, onion and olives on top. Drizzle with dressing and close roll.

Serve immediately.

Substitute tuna with tofu, chicken or salmon.

Suitable for breakfast, morning snack, lunch or afternoon snack.

Serves 4

Per serving 1104kJ/263 cals, 22g protein, 8g fat, 26g carbohydrate, 1.8g fibre.