Tomato and mayonnaise tuna sandwich
4 crisp baguette-type rolls
4 x 80g cans Rio Mare Tuna in Extra Virgin Olive Oil
2 firm tomatoes
a few lettuce leaves
1. Cut the baguettes in half and toast crust-side upwards over a red hot grill or frying pan. Slice the tomatoes and tear the lettuce leaves.
2. Spread the bottom halves of the rolls with the mayonnaise. Top with a few slices of tomato, the drained tuna and the lettuce leaves.
3. Close the sandwiches and serve.