Is there life beyond the tuna sarnie?

So it's come to this. Pret a Manger is taking bluefin tuna out of its sandwiches and sushi boxes to help save fish stocks. If we're worried about tuna, what can take its place in kids' sandwiches?

Actually, the secret of the tuna sandwich isn't the tuna. It's the sweetcorn, which gives nuggets of sweetness; and the mayonnaise, which gives the squelch factor. Here are a few ideas.

The salmon option: 1

Tinned farmed or Pacific salmon might just slip past your child's taste sentinels. My suggestion is 4tbsp mayonnaise: 200g salmon: 4dtsp frozen or tinned sweetcorn.

The salmon option: 2

Salmon and cucumber can appeal to the more sophisticated by adding two dashes of Tabasco Jalapeno or ¼tsp cayenne to the salmon. Cover with thin slices of peeled cucumber. Eat rapidly before the bread goes soggy.

The shellfish option

Simplicity itself - 150g fresh white crab meat: 50g fresh brown crab meat: 2tbsp mayonnaise: squeeze of lemon: a sprinkle of cayenne pepper; salt and pepper.

The sardine option

Pilchards are in plentiful supply off Cornwall. Lay the fillets on the bread (or better, toasted baguette) or mash them up and spread the resulting mush all over. Then cover with slices of ripe tomato, salt, pepper and chopped chives.

Eat in moderation lest we bring yet another species to the brink of extinction.

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