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1. Squeeze the juice of half the lemon into a small bowl, add the sliced onion and salt and massage the onions for a few seconds. Set aside to pickle.
2. Drain the tuna and place in a large bowl. Add the tomato sauce, mayonnaise, remaining lemon juice, another pinch of salt and combine. Add a few shakes of Tabasco if you like, as well as the capers and quick-pickled onions.
3. Divide the tuna mixture between 2 halves of the rustica loaf. Top one of the remaining halves with the crunchy salad, and the other half with avocado and gherkins.
4. Serve with Woolworths Farmer’s salted chips.