Makes 2

200gm springwater canned tuna (drained)

Mayonnaise (i used kewpie)

ABC original chilli sauce (sambal)

Chiu chow chilli oil

4 slices white bread/sourdough

8 cos lettuce leaves (washed)

1 lebanese cucumber (peeled thin slices)

1/2 sml red onion (thinly sliced)

2 tbl sp toasted sesame seeds

Start by making your spicy tuna mix. Add your tuna chunks into a bowl and mix in enough mayonnaise to coat all pieces. In small spoons, gradually add you ABC chilli sauce and chia chow in bits until you hit your optimal spice level. Mix all together with a pinch of sea salt.

To make sandwich, smear some mayo onto the base of your bread. Add in this order, 4 slices cos lettuce, half your tuna mix, half your toasted sesame seeds, some red onion, and then half your cucumber ribbons. Finish with a smear of mayo to your topping bread slice and close the sando. Cut in half and enjoy.