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Lucy’s Tuna and Non-Mayo Sandwich

Preparation Time
5 minutes

Cooking Time


Allergy Information
Gluten Free, Wheat Free


  • ½ tin tuna in spring water
  • Juice of ¼ lemon
  • A pinch of Lucy Bee Whole Black Peppercorns, ground
  • 1 tbsp. natural Greek yoghurt
  • 2 slices gluten free bread
  • 1 spring onion, sliced
  • 4 baby gherkins, halved lengthways/kept whole


  1. In a bowl, mix the tuna, lemon juice, ground Lucy Bee Whole Black Peppercorns and Greek yoghurt, until fully combined.
  2. Spread the tuna mix onto one slice of bread, top with spring onions and baby gherkins. Place the remaining slice of bread on the top.
  3. Slice in half and serve.
  4. TIP: Spice it up with a pinch of chilli flakes in the tuna mix.

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