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.
These sandwiches capture the feel of Korean convenience-store snacks: soft, slightly sweet, and very creamy, yet still light enough for a quick lunch or breakfast on the go. The combination of tuna, corn and a hint of sugar in the mayo gives them a distinct Korean-style flavor that’s different from classic Western tuna sandwiches.
Chef's tips
Chop the vegetables as finely as you can so the spread is smooth and easy to bite through, especially if you’re packing it for kids. Make sure the tuna is well drained; excess liquid will make the bread soggy. If you’re preparing the sandwiches ahead of time, chilling them wrapped in plastic helps them hold their shape and makes them easier to slice neatly.
How to serve
Pack the sandwich halves into a bento-style lunchbox with some cherry tomatoes, a few lettuce leaves and a small portion of fruit. For a more substantial meal, pair them with a bowl of hot soup or a small serving of rice and kimchi. At home, you can toast the bread lightly before assembling for extra texture.
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
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
No storage information available for this dish.
This recipe is inspired by the neatly wrapped sandwiches you find in Korean corner shops and at train stations. They’re simple, comforting and surprisingly satisfying, and they’re a great way to use up a can of tuna when you want something a bit different from the usual tuna-mayo sandwich.
