No-mayo creamy tuna salad sandwich

Drain two cans of tuna in olive oil through a fine sieve over a bowl, flick out the excess oil and transfer to a large bowl.

Add 120 g cottage cheese, 14 g Dijon mustard, 50 g chopped red onion, 30 g chopped celery, one finely grated clove of garlic, 35 g chopped dill pickles and 5 g chopped chives.

Squeeze in 10 ml lemon juice, season with sea salt and a generous amount of black pepper and mix; add more cottage cheese if it is too dry.

Push down on the mixture until it becomes a paste, so the ingredients bind together.

Thinly slice one large tomato and reserve a handful of shredded iceberg lettuce.

Lightly toast the sandwich bread.

Spread the tuna mixture over a slice of toast and top with tomato slices and shredded lettuce.