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Little fishwiches

  • 0:20 Prep
  • 8 Servings

Ingredients

  • 4 x 185g cans tuna in springwater, drained, flaked
  • 2 celery stalks, finely chopped
  • 1/3 cup mayonnaise
  • 16 slices wholemeal bread
  • 16 slices white bread
  • 16 slices light rye bread
  • 2 large avocados, mashed
  • 2 large Lebanese cucumbers, very thinly sliced diagonally

Method

  • 1
    Combine tuna, celery and mayonnaise in a medium bowl.
  • 2
    Using a 9cm fish-shaped cutter, cut 1 fish shape from each slice of bread, discarding trimmings.
  • 3
    Spread 24 fish shapes with avocado. Place 2 slices of cucumber, slightly overlapping, on top of avocado. Divide tuna mixture over cucumber. Place remaining fish shapes over filling. Serve.

Source: taste.com.au

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