Prep 10 mins
Cook 0 mins
some thing else for lunch
- 400 g tuna, drained
- 300 g corn, drained
- 1⁄3 cup kraft* classic mayonnaise
- salt and pepper, to taste
- 10 crispbread (KRAFT Premium Crispbreads)
- parsley sprig, to garnish
- Mix the tuna, corn and mayonnaise together. Season to taste.
- Serve on crispbreads. Garnish with parsley if desired.
I eat a lot of canned tuna but combining it with corn was new to me. This was very good and made a tasty filling lunch that would be perfect to take with me to work. My can (or tin) sizes were a little different; 12 ounces of tuna and 15 ounces of corn. I also added a healthy sprinkle of Mrs. Dash seasoning instead of salt and pepper. I served this on seasoned Ry-Krisp crackers.
Quick and easy to put together and tasty too. This was enjoyed by the DM, DS and myself as our second course tonight, I served with a side salad, DM had hers with crackers while the DS and myself had a toasted wholegrain roll. DM has already claimed the leftovers has hers. Thank you Sonya01. Made for WHO AM I?
I've never had tuna and corn together, but this was quite good. :) Unsure of how I'd like it, I made enough to generously cover 2 Wasa Sourdough Crispbreads. I also only had a 6oz can of albacore and a 15.5oz can of whole kernel sweet corn, which was not quite equivalent to the recipe as stated. I used probably 1/4 cup worth of the tuna, 1 tbsp of mayo, generous amt of pepper, a pinch of salt, and 1/4 cup of corn, although the ratios aren't the same. I rarely have fresh parsley, but I did this time, so I used a sprinkling of chopped fresh parsley on each crispbread (1/2 tsp on each). Thanks for sharing this unique (for me) recipe.