Two Tin Lunch

Submitted by Sonya01

"some thing else for lunch"

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 10 biscuits

ingredients

• 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

directions

1. Mix the tuna, corn and mayonnaise together. Season to taste.
2. Serve on crispbreads. Garnish with parsley if desired.

Reviews

[Ginny Sue]

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.

 

[I'mPat]

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?

 

[blancpage]

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.

 

[Sarah_Jayne]

I have been a fan of tuna and sweetcorn together for a while. So, I was pretty sure I would enjoy this recipe and I did. I used fat free mayo and that made it a healthy lunch that was free from guilt. There is a lot that could be done using this as a base from adding different herbs and seasonings into the mix to perhaps trying it with tinned salmon to boost the healthy fats. I didn't have fresh parsley so I dusted each crispbread with a bit of dried parsley flakes. Made for PAC Spring 2008.