Tuna and Sweetcorn Sandwich
A classic wholemeal sandwich generously filled with tuna, sweetcorn and creamy mayonnaise made with egg.
10 min
Prep
4
Serves
490
Calories
Macros · per serving
39g protein
40g carbs
19g fat
Ingredients
For 4 servings
- 440 g canned tuna
- 160 g canned sweetcorn
- 80 g mayonnaise
- 320 g wholemeal bread
Instructions
- 1
Drain the tuna and sweetcorn thoroughly, then measure out 440 g tuna and 160 g sweetcorn; the listed quantities are drained weights. Choose tuna canned in spring water or brine.
- 2
Flake the tuna into a bowl with a fork. Stir in the sweetcorn and mayonnaise until evenly combined. Use shop-bought mayonnaise made with pasteurized egg; the mayonnaise contains egg.
- 3
Lay out 8 slices of wholemeal bread, approximately 40 g each. Divide the filling evenly between 4 slices, spreading it almost to the edges. Top with the remaining slices and cut each sandwich in half.
- 4
Serve immediately, or cover and refrigerate at 4°C or below for up to 24 hours. Do not leave the sandwiches at room temperature for more than 2 hours.
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