• 2 tins of tuna (2 x 160 g)
  • 2 gherkins
  • 2 tbsp mayonnaise
  • 3 tbsp yogurt
  • 1 red bell pepper
  • 4 slices of wholemeal bread
  • A dab of butter for spreading
  • 4 (Salanova) lettuce leaves
  • Salt and pepper

Author of this recipe

Love My Salad

Love My Salad

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Don’t we all love a tasty, creamy, and crispy tuna salad? Especially when combined with soft crispy Salanova lettuce leaves, served as a sandwich with added smoky, grilled bell peppers. A great way to up your daily vegetable intake all in one sandwich!

Total votes: 60


  • Drain the tuna. Chop the onion and dice the gherkins.
  • Mix the drained tuna in a bowl with the onion, diced gherkins, mayonnaise, yogurt, and salt and pepper. Refrigerate until ready to serve.
  • Remove the stem and seeds from the pepper and cut the flesh into strips.
  • Heat a grill pan over high heat and grill the pepper strips until they have nice grill marks.
  • Place the four slices of bread in front of you on your work surface and spread them with butter.
  • Top two of the four slices with 2 (Salanova) lettuce leaves.
  • Divide half of the tuna salad between each of these.
  • Then place the pepper strips on top.
  • Top with the remaining 2 slices of bread and cut the sandwiches.
  • Serve immediately. 

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