I personally feel this is the elevated version of the ubiquitous Tuna Mayo sandwich.

I don’t love mayonnaise, but don’t mind it. When I make myself a tuna sandwich at home, I go out of my way to add the right balance of toppings to a plain can of tuna without adding mayo. But don’t worry if you LOVE mayo, I included a version for you too.

The addition of corn to the tuna adds a touch of sweetness, texture & juicyness!

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients

• Bread of choice (I used a sourdough loaf)

• Can of tuna (I usually get this, skipjack has lowest amount of mercury)

• Corn kernels (I love this brand)

• Extra virgin olive oil

• Onions, diced

• Celery, diced

• Chilli padi (optional)

• Cilantro, chopped

• Juice from 1/2 large lime

• Salt

• Black pepper

• Kewpie mayo (as much as you like)

Notes

1. Feel free to leave out ingredients you don’t enjoy but the bread, tuna and corn are essential!!

2. This recipe is best made with fresh and not frozen sliced bread, although I used them frozen.

3. You can get any version of canned tuna. If it comes with oil, you don’t have to add extra. I just prefer adding my own so I know exactly what I’m consuming.

4. If you’re not adding mayo, be slightly generous with the oil to prevent the tuna from being too dry. Feel free to add more lime juice too!

5. If you’re adding mayo, feel free to leave out lime juice

6. You can replace lime with lemon

Method

• Make your toasties in your sandwich press. They are ready when they turn golden brown, check frequently after 3 minutes or so.

I love toasties because there are more crunchy sides! But this works even when not toasted or if you only have a panini press. You can even toast your bread slices separately before adding the tuna onto them:) Enjoy!