Give your lunch a tasty upgrade thanks to these creamy tuna and corn doughnut sandwiches. Ready in 15 minutes, you can whip them up in a flash.
Makes44
Prep time15 mins15 minutes
Ingredients
95g can tuna in spring water, drained, flaked
1 tbs aioli
125g can corn kernels, rinsed, drained
1 dill pickle, finely chopped
2 tsp chopped chives
8 slices Coles White Sliced Bread
30g soft butter
1/4 cup finely shredded red cabbage
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the tuna, aioli, corn, pickle and chives in a medium bowl.
Step 2
Use an 11cm round cutter to cut rounds from each bread slice. Spread one side of the bread rounds with butter.
Step 3
Place 4 of the bread rounds, buttered-side up, on a clean work surface. Top with the cabbage and the tuna mixture. Use a 4cm round cutter to cut rounds from the centres of the remaining bread rounds. Place, buttered-side down, over the tuna mixture to serve.
Give your lunch a tasty upgrade thanks to these creamy tuna and corn doughnut sandwiches. Ready in 15 minutes, you can whip them up in a flash.
Method
Step 1
Combine the tuna, aioli, corn, pickle and chives in a medium bowl.
Step 2
Use an 11cm round cutter to cut rounds from each bread slice. Spread one side of the bread rounds with butter.
Step 3
Place 4 of the bread rounds, buttered-side up, on a clean work surface. Top with the cabbage and the tuna mixture. Use a 4cm round cutter to cut rounds from the centres of the remaining bread rounds. Place, buttered-side down, over the tuna mixture to serve.
