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Ingredients
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4 x 185g cans tuna in springwater, drained, flaked
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2 celery stalks, finely chopped
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1/3 cup mayonnaise
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16 slices wholemeal bread
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16 slices white bread
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16 slices light rye bread
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2 large avocados, mashed
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2 large Lebanese cucumbers, very thinly sliced diagonally
Method
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1Combine tuna, celery and mayonnaise in a medium bowl.
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2Using a 9cm fish-shaped cutter, cut 1 fish shape from each slice of bread, discarding trimmings.
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3Spread 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
