Ingredients
60 ml (1/4 cup)
Le Clos St-Ambroise cheese, grated
30 ml (2 tbsp.) celery, chopped
1/2 red pear, diced
15 ml (1 tbsp.) mayonnaise
5 ml (1 tsp.) lemon zest
5 ml (1 tsp.) fresh basil, chopped
Salt and freshly ground pepper
60 ml (1/4 cup) canned tuna, diced
A couple of leaves of field salad
Bread chosen: Organic flax bread
Preparation
In a bowl, mix the celery, pear, mayonnaise, lemon zest, basil, and salt and pepper together. Gently mix in the tuna and cheese to complete a tuna salad. Set aside.
Cut two slices of bread. Top one slice with the tuna salad and field salad. Close the sandwich.
