425g tuna in spring water
¼ cup mayonnaise
2 tablespoons plain yogurt
¼ cup Byron Bay Chilli Co Fiery Coconut Chilli Sauce
¼ cup sliced spring onions
¼ cup finely chopped celery
¼ cup chopped coriander
1 fresh chilli, minced (optional)
4 lightly toasted Turkish bread rolls
Alfalfa or sunflower sprouts
2 large tomatoes, sliced
1 large ripe avocado, sliced
Drain tuna and mix with mayonnaise, yogurt, chilli sauce, onions, celery, coriander and chilli.
Slice rolls and spread with mayonnaise mixed with chilli sauce.
Divide mixture between rolls, spreading evenly. Layer with remaining ingredients