A quick, satisfying sandwich made with canned tuna, sweetcorn, and a creamy dressing, perfect for lunch or picnics.
Ingredients
Scale:
1 can (approximately 5 oz) of canned tuna, drained
1 cup sweetcorn (fresh or canned, if using canned, drain well)
4 slices of your choice of bread (whole grain, white, or gluten-free)
3 tablespoons mayonnaise or Greek yogurt
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
1 tablespoon chopped fresh parsley or chives
1 teaspoon lemon juice
1 celery stalk, finely chopped (optional)
Optional: lettuce leaves or sliced tomatoes
Instructions
In a medium bowl, combine the drained canned tuna and sweetcorn. Use a fork to flake the tuna into smaller pieces.
Stir in the mayonnaise or Greek yogurt, Dijon mustard (if using), lemon juice, and chopped fresh herbs. Mix until all ingredients are well coated. Season with salt and pepper to taste.
If including chopped celery, fold it into the tuna mixture.
If you prefer a toasted sandwich, lightly toast the slices of bread until golden brown.
On two slices of bread, layer a generous portion of the tuna and sweetcorn mixture. Add lettuce leaves or sliced tomatoes if desired.
Place the other two slices of bread on top and cut the sandwiches in half diagonally.
