Tuna and Corn Sandwiches
Two tins and five minutes, and it holds together until lunch.
Serves 4 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
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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