Method:

• 1

  Boil the peas in salted water for about 5 minutes until tender. Cool them under running water, then blend them with a little salt, pepper and a drizzle of oil until creamy.

• 2

  Wash, clean and dry all the vegetables. Slice the radishes and cucumber.

• 3

  Place the tuna in a colander to drain the excess water.

• 4

  Toast the bread, spread the cream of peas generously on top, add the cucumbers, tuna, radishes, a little rocket and spinach, a few rings of red onion and top with the second slice of bread spread with mayonnaise.