110g Bonsan Organic Kofu Fishfree Tofuna
3 tbsp Bonsan Organic Cocomayo
½ Cucumber, sliced
2 tomatoes, sliced
Pink salt and pepper
Little gem lettuce leaves
4 slices of brown or granary bread (we used brown sourdough)
1. Place the tofuna in a dish and flake as finely as possible.
2. Add the cocomayo, salt and pepper and mix thoroughly until completely covered.
3. Place a piece of bread on a chopping board and top it with the tofuna mixture, followed by the lettuce, cucumber and tomato.
Top with another slice of bread and cut in half. Repeat!