for 6 pieces

Carrots

3 tbsp	red wine vinegar
2 tbsp	water
1 tbsp	icing sugar
2 pinch	salt
250 g	carrots, strips cut off using a peeler

Tuna mixture

1 tin	pink tuna in oil (approx. 200 g), drained
120 g	mayonnaise
1	shallot, finely chopped
2 tbsp	preserved ginger, finely chopped
¼ tsp	salt
a little	pepper

Sandwiches

660 g	focaccia, cut into sixths
20 g	rocket
80 g	pitted green olives, cut in half

How it's done

Carrots

Pour the vinegar into a small pan along with all the other ingredients up to and including the salt, bring to the boil. Remove the pan from the heat. Add the carrots, mix, leave to infuse for approx. 10 mins. Drain the carrots.

Tuna mixture

Place the tuna in a bowl along with all the other ingredients up to and including the pepper, mix well.

Sandwiches

Cut the focaccia in half crosswise. Spread the tuna mixture over the cut surfaces, spread the rocket, olives and carrots over the bottom halves of the focaccia, cover with the top halves of the focaccia.

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