Creamy tuna and corn doughnut sandwiches

Method

• 1
  Combine the tuna, aioli, corn, pickle and chives in a medium bowl.
• 2
  Use an 11cm round cutter to cut rounds from each bread slice. Spread one side of the bread rounds with butter.
• 3
  Place 4 of the bread rounds, buttered-side up, on a clean work surface. Top with the cabbage and the tuna mixture. Use a 4cm round cutter to cut rounds from the centres of the remaining bread rounds. Place, buttered-side down, over the tuna mixture to serve.