The Proper Tuna Sweetcorn Crunch Sandwich

⏱ 10 min · Serves 2

The lunchbox classic done properly: flaked tuna bound in lemony mayo with sweet pops of corn, crunchy celery and spring onion, piled onto buttered bread. Five minutes to mix, and infinitely better than any meal deal.

Per serving: 720 kcal · 44.0g protein · 56.0g carbs · 36.0g fat

Ingredients

• 2 x 145g tins tuna in spring water, well drained
• 150g tinned or frozen sweetcorn (drained, or defrosted)
• 4 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice (about half a lemon)
• 1 stick celery, finely diced
• 2 spring onions, finely sliced
• 2 tbsp finely chopped fresh parsley or chives (optional)
• Salt and plenty of black pepper
• 4 slices thick white or granary bread
• Softened butter, for spreading
• A handful of crisp lettuce leaves or cucumber slices

Method

1. Tip the drained tuna into a bowl and flake it apart with a fork, breaking up any big chunks.
2. Add the sweetcorn, mayonnaise, Dijon, lemon juice, celery, spring onions and herbs if using. Mix well until everything is coated and creamy.
3. Season generously with salt and lots of black pepper, then taste — add a little more lemon or mayo if it feels dry.
4. Butter all four slices of bread right to the edges (this stops the bread going soggy).
5. Lay lettuce or cucumber on two slices, pile the tuna mix on top and spread to the corners.
6. Top with the remaining bread, press gently, then cut in half on the diagonal and eat straight away.