Tuna sandwich
Tuna, mayonnaise, corn, and pickle mix in toasted bread — a dinner, school, and trip savior.

- Cooking time
- 26 min
- Hands-on time
- 26 min
- Difficulty
- Easy
- Calories
- 390
- Contains
- Gluten, Eggs, Fish
There are days when the greatest kitchen accomplishment is a can of tuna and toast—and there's absolutely nothing wrong with that. The right combination: well-drained tuna, just the right amount of mayonnaise, and the crunch of corn and pickles.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Time managementPrepare the chopping and spices first, and start with the ingredient that takes the longest to cook so that all the ingredients are cooked together.
Ingredients
Amounts follow the number of people
To prepare a tuna sandwich
When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.
Equipment
- Mixing bowl — The tuna is flaked with a fork and folded with everything else.
- Toaster — The bread is toasted golden so it holds the filling.
Method
Flake the drained tuna with a fork, and mix it with the mayonnaise, corn, pickles, onion, lemon and pepper.
You’ll know it’s ready whenA firm mixture that spreads without running — draining it well is the secret.
Tip: Add the mayonnaise gradually until you reach the texture you like.
Toast the bread until it turns golden.
You’ll know it’s ready whenCrisp on the outside — it keeps the sandwich from going soggy.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Assemble: lettuce, tuna mix, tomatoes, close the sandwich and cut it diagonally — and eat it fresh.
You’ll know it’s ready whenThe sandwich is assembled and cut diagonally.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
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