Japanese tuna and corn sandwiches Recipe
Soft white sandwich bread filled with a creamy spread made from tuna, corn, and mayonnaise. In Japan, you can buy these sandwiches in every convenience store, and they often end up in bento boxes or as a quick breakfast on the go. The taste is mild, slightly sweet from the corn, and very kid-friendly.
Prep Time
15 min
Total Time
15 min
Servings
2
Ingredients
- sandwich bread - 6 slices
- tuna - 120 g
- corn - 3 tbsp
- mayonnaise - 2.5 tbsp
- soy sauce - 0.5 tsp
- pepper - 0.13 tsp
- cucumber - 0.5 piece
Main Ingredient:
tuna
Preparation
- Drain the tuna in a sieve and gently press it with a spoon to remove any excess liquid.
- Drain the corn. Wash the cucumber and slice it into very thin rounds.
- In a bowl, mash the tuna with a fork into smaller pieces. Add the corn, mayonnaise, soy sauce, and pepper.
- Mix thoroughly until you get a thick, creamy spread. Taste and, if needed, season with a little more soy sauce or pepper.
- Cut off the crusts from the bread slices if you want the typical Japanese sandwich look (you can save them for croutons).
- Spread an even layer of tuna mixture over 3 slices of bread, leaving about a 0.5 cm border so the filling doesn’t ooze out.
- Arrange the thin cucumber slices on top of the spread. Cover each sandwich with a second slice of bread and press down lightly with your hand.
- Using a sharp knife, cut each sandwich in half diagonally or into three narrow rectangles. Serve immediately or pack into a lunchbox.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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