Creamy tuna and corn sandwich

At a glance

Preparation time: 5 minutes

Difficulty: Easy

Serves: 1

Ingredients

• 1 celery stick
• 95g canned tuna in springwater*, drained
• 2 teaspoons reduced fat mayonnaise*
• 2 tablespoons corn kernels, drained (frozen or canned)
• 1 teaspoon lemon juice*
• 2 slices wholemeal or wholegrain bread*

Steps

1. Dice celery by cutting the celery stick into small pieces.
2. In a bowl, mix the celery, tuna, mayonnaise, corn kernels and lemon juice together with a fork.
3. Lay slices of bread on a chopping board.
4. Spread the mixture evenly over one slice of bread.
5. Top with the other slice of bread and cut to serve.

*Tips

• Option to replace canned tuna with canned salmon.
• Lemon juice can come from a fresh lemon or supermarket bought lemon juice.
• You can swap bread slices with a bread roll (wholemeal if available). If your child will only eat white bread, try to choose a variety with added fibre.
• Don’t forget to add a frozen drink bottle or ice brick to keep the food cool and safe.

Watch how to make it

videocam 0:36