Annabel Karmel's sushi rolls

Makes: 1 portion


1 x 80 g tin (or ½ x 160g tin) tuna in sunflower oil
2 tbsp mayonnaise
1 and a half tbsp tomato ketchup
2 drops of Tabasco or to taste
2 slices white bread, crusts removed
2 in length of cucumber cut into strips
2 in length of carrot, coarsely grated


Using a rolling pin, flatten the bread until about 5 mm / 1/8 in thick.

Mix the tuna together with one tablespoon of the mayonnaise and the tomato ketchup.

Spread the remaining mayonnaise over the bread and then spoon the tuna about a quarter of an inch from the edge of the bread in a line.

Arrange the cucumber strips on one side and the grated carrot on the other. Roll up from the tuna end and press down to seal. Trim ends to neaten using a sharp knife, then cut into three little rolls.

You can prepare this the night before, wrap in cling film and cut into three in the morning.

Annabel Karmel Lunchboxes (Ebury Press) £6.99 and
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