Korean Tuna and Corn Sandwiches Recipe
These are simple Korean sandwiches inspired by convenience stores: a soft slice of bread, creamy tuna spread, sweet corn and a touch of sweetness from mayonnaise. In Korea, sandwiches like this often end up in students’ and office workers’ lunchboxes, because you can eat them on the go between classes or meetings. The taste is a bit like the familiar European egg-and-tuna spread, but lighter and more delicate.
South Korea
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🍿
Snack
🌙
Supper
🌿
Mild
Salty
Umami
Creamy
Fresh
Filling
Prep Time
15 min
Total Time
15 min
Servings
3
Ingredients
- toast bread - 6 slice
- tuna drained - 160 g
- corn canned, drained - 80 g
- mayonnaise - 3 tablespoon
- plain yogurt - 1 tablespoon
- cucumber - 0.5 piece
- onion - 0.25 piece
- sugar - 0.5 teaspoon
- salt - 0.25 teaspoon
- black pepper ground - 0.25 teaspoon
- butter softened - 10 g
Main Ingredient:
tuna
Preparation
- Drain the tuna very well, pressing it with a spoon against a sieve so it isn’t watery.
- Drain the corn. Cut the cucumber in half lengthwise, scoop out the soft core with seeds using a teaspoon, and finely dice the firm part.
- Peel the onion and chop it as finely as possible so there are no large pieces in the spread.
- Put the tuna, corn, cucumber and onion into a bowl. Add the mayonnaise, yogurt, sugar, salt and pepper.
- Mix everything thoroughly with a fork, mashing any larger pieces of tuna until you get a thick, creamy spread. Taste and adjust the seasoning with a little more salt or pepper if needed.
- Lightly spread a thin layer of butter on one side of each slice of bread. Spoon a generous layer of the spread onto three slices and spread it evenly all the way to the edges.
- Cover with the remaining slices of bread, buttered side facing in. Gently press down with your hand, then cut each sandwich in half diagonally.
- Serve right away, or wrap each half in plastic wrap and chill in the fridge for 20–30 minutes so the sandwiches firm up a little and are easier to take with you.
Storage
In fridge:
1 days
Freezing:
No
Gotowe kanapki przechowuj szczelnie owinięte w folię w lodówce maksymalnie 24 godziny, najlepiej zjeść je tego samego dnia. Pasta z tuńczyka bez pieczywa może stać w lodówce do 2 dni, przed użyciem zamieszaj.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
