Tunafish and Spring Onion Sandwich

Preparation info

  • Difficulty


  • Makes



Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Tinned tuna is a really versatile store-cupboard item. Don’t automatically sneer at tinned or even frozen products. Hawaiian yellowfin tuna may be one of the world’s great fish to eat fresh, but I have no easy access to it. Nor would it suit my sandwich as well as tinned supermarket bonito. More important to worry about is the bread. Flabby white sliced will not do.


  • 1 × 7 oz (200 g) tin tuna
  • 2 tablespoons mayonnaise
  • 4 spring onions, cleaned and thinly sliced
  • a pinch of salt and plenty of freshly ground black pepper
  • 4 slices granary bread


  1. Turn the tuna out into a bowl.
  2. Add the mayonnaise, spring onion, salt and pepper. Mix together with a fork.
  3. Spread the tuna mixture thickly on two slices of the bread (you won’t need butter). Top with the other slices to make your sandwich.