Tuna and Corn Sandwiches
Two tins and five minutes, and it holds together until lunch.
Serves 4 Prep 15 min Ready in 15 min 24g proteinKid-friendly
FishLunchboxNo cookBudget
Plan it this weekIngredients
- Tinned tuna in springwater370 g
- Tinned sweetcorn200 g
- Mayonnaise50 g
- Lettuce80 g
- Sandwich bread400 g
- Butter30 g
Method
- Drain the tuna and the sweetcorn properly — wet filling is what makes a sandwich soggy by recess.
- Flake the tuna into a bowl, stir through the corn and mayonnaise, and season with pepper.
- Butter the bread to the edges and lay a leaf of lettuce on the bottom slice as a barrier.
- Spoon the filling onto the lettuce, close the sandwich, and press down gently.
- Cut in half and wrap straight away.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Chickpea and Corn Sandwiches
- 440 g Chickpeas instead of Tinned tuna in springwater
Drain the chickpeas well and mash them roughly with a fork before stirring through the corn and mayonnaise; season with pepper and a squeeze of lemon.
Vegan
Chickpea and Corn Sandwiches
- 440 g Chickpeas instead of Tinned tuna in springwater
- 50 g Vegan mayonnaise instead of Mayonnaise
- 30 g Dairy-free spread instead of Butter
Drain the chickpeas well and mash them roughly with a fork before stirring through the corn and mayonnaise; season with pepper and a squeeze of lemon.
Dairy-free
- 30 g Dairy-free spread instead of Butter
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Tinned tuna in springwater · 370 g
- Tinned sweetcorn · 200 g
- Mayonnaise · 50 g
- Lettuce · 80 g
- Sandwich bread · 400 g
- Butter · 30 g