95g canned sandwich tuna, drained
¼ avocado, removed from skin and finely chopped
1 tbsp mayonnaise
1 tbsp grated carrot
1 tbsp finely chopped celery
2 slices white bread
10 minsTime total
1. Combine tuna, avocado, mayonnaise, carrot and celery in a small bowl; mix well; sandwich half the mixture between bread; using a serrated knife, cut crusts from bread then cut sandwich into 3 fingers.
2. Store remaining filling in an airtight container and store in the refrigerator; use within 24 hours.