All recipes

Tuna and corn sandwich

Tuna and corn sandwich
Photo: jeffreyw, CC BY 2.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Wholemeal bread8
  • Tuna in springwater (can)200 g
  • Frozen corn kernels80 g
  • Natural yoghurt (curd)2½ tbsp
  • Black pepper (crushed)¼ tsp
  • Lemons¼
  • Lebanese cucumbers¾

You need

  • Large mixing bowl
  • Sharp knife and chopping board
  • Measuring cups and spoons
  • Lunchboxes with ice bricks

Method

  1. The night before: put 80 g frozen corn in a small lidded box in the fridge to thaw.
  2. In the morning: open the can and drain 200 g tuna well, pressing down on the lid to squeeze out the water.
  3. In the morning: in the bowl, mix the tuna and corn with 2½ tbsp yoghurt, the juice of ¼ lemon and ¼ tsp pepper. Break the tuna up with a fork until it holds together.
  4. In the morning: slice ¾ cucumber thinly and pat the slices dry with paper towel.
  5. In the morning: spread the tuna on half of the 8 slices of bread, add the cucumber, close the sandwiches and cut them in half.
  6. In the morning: pack them with an ice brick.

Tips

  • Put leftover tuna in a lidded box in the fridge and use it within 2 days. Never store it in the open can.

Make it easier

  • The night before: Thaw a little corn in the fridge tonight.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Contains: gluten (wheat, oats), soy, fish, milk / dairy.
  • Toddlers: take their portion out before adding chilli or pepper.