Sirena Tuna Club Sandwich

The classic club sandwich never goes out of fashion. Layered with egg, mayonnaise and premium tuna, it's the perfect meal for one.

Ingredients

1 x 95 g can Sirena Peppercorn

1 free range egg

¼ cup pitted Kalamata olives, roughly chopped

1 tbsp roughly chopped Italian parsley

2 tbsp whole egg mayonnaise

Sea salt

2 slices fresh sourdough bread, sliced 1cm thick, buttered if desired

Handful washed baby spinach leaves

Place the egg into a small saucepan. Cover with cold water and bring to the boil. Reduce heat to medium. Simmer gently for 3-4 minutes. Drain and run cold water over the egg to cool. Peel egg and place into a medium bowl.
Using a fork, roughly mash the egg. Add the olives, parsley, mayonnaise and tuna to the egg and mix together. Season with salt to taste.
Place tuna mixture on to one slice of bread. Top with spinach leaves and place the remaining piece of bread on top.
Cut in half to serve.
Tip: The sandwich can be lightly toasted if desired.

To make Sirena Lemon & Pepper Club Sandwich