Tuna Sandwich Recipe – Easy Indian-Style Toast & Corn Filling

Last Updated on 4 months by Neha Deshmukh

Tuna Sandwich Recipe – Easy Indian-Style Toast & Corn Filling

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying bite that doesn’t require hours in the kitchen. This tuna sandwich recipe is exactly that. It’s a childhood favorite, jazzed up with a little Indian twist – sweet corn! I first made this when I was craving something comforting and easy, and it’s been a go-to ever since. It’s perfect for a speedy lunch, a picnic snack, or even a quick dinner. Let’s get cooking!

Why You’ll Love This Recipe

This tuna sandwich isn’t just easy; it’s seriously delicious. The flaky tuna, sweet corn, and creamy mayo come together beautifully. Plus, toasting it in a sandwich maker gives it that perfect golden crispiness. It’s a fantastic way to introduce tuna to kids (mine absolutely love it!), and it’s a great alternative to the usual aloo (potato) or paneer (cheese) sandwiches we often enjoy here. It’s a little different, a little exciting, and totally satisfying.

Ingredients

Here’s what you’ll need to whip up these tasty tuna sandwiches:

• 2 cans (170 gm each) tuna flakes, drained
• 3 tbsp corn kernels
• 2 tbsp mayonnaise
• Salt and pepper to taste
• 12-14 bread slices

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Mayonnaise: In India, we have some fantastic mayo options! Brands like Veeba, Epitome, and Dr. Oetker are super popular and give a lovely creamy texture. You can also use homemade mayo if you’re feeling ambitious.
• Bread: The bread you choose really impacts the sandwich. White bread is classic and soft, but whole wheat or multigrain bread adds a nice nutty flavor and extra fiber. I personally love using slightly thicker slices – they hold the filling better!
• Tuna: Canned tuna isn’t always a staple in Indian kitchens, but it’s becoming increasingly common, especially with more people experimenting with global flavors. Make sure to get good quality tuna packed in water or brine.
• Corn: Frozen corn kernels work perfectly, just thaw them before using. You can also use fresh corn if it’s in season!

Step-By-Step Instructions

Alright, let’s make some sandwiches!

1. First, heat a saucepan over medium heat. Add the drained tuna flakes and sauté until they’re nicely dried out. This step is important – it prevents a soggy sandwich! Let the tuna cool down completely.
2. In a bowl, combine the cooled tuna, corn kernels, mayonnaise, salt, and pepper. Mix everything together really well until it’s all nicely combined. Give it a taste and adjust the seasoning if needed.
3. Now for the fun part! Spread the tuna mixture evenly onto one slice of bread, then top with another slice. Repeat this until you’ve used up all the bread and filling.
4. Time to toast! Place the sandwiches in a sandwich maker and toast until they’re golden brown and beautifully crispy. If you don’t have a sandwich maker, you can toast them in a pan with a little butter.
5. Serve warm! A little ketchup or chili sauce on the side is always a good idea.

Expert Tips

Here are a few things I’ve learned over the years:

• Drain the tuna well: Seriously, this is key! Press out as much liquid as possible.
• Don’t overmix: Overmixing can make the tuna mixture mushy.
• Toast to perfection: Keep an eye on the sandwiches while they’re toasting to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Swap the mayonnaise for a vegan mayo and use your favorite vegan bread. It’s just as delicious!
• Gluten-Free: Use gluten-free bread for a gluten-free version.
• Spice Level: Add a finely chopped green chili or a dash of chili sauce to the tuna mixture for a little kick. My friend, Priya, loves adding a pinch of chaat masala!
• Festival Adaptations: These are fantastic for picnics, school lunches, or even a quick snack during festivals like Diwali or Holi. They’re easy to pack and everyone loves them.

Serving Suggestions

These tuna sandwiches are great on their own, but here are a few ideas to complete the meal:

• A side of crisp potato chips or french fries.
• A fresh salad with a light vinaigrette.
• A glass of cold milk or a refreshing lassi.

Storage Instructions

Leftover tuna mixture can be stored in an airtight container in the refrigerator for up to 2 days. However, I recommend making the sandwiches fresh for the best taste and texture. If you do have leftover sandwiches, they can be stored in the refrigerator for a day, but the bread might get a little soggy.

FAQs

Let’s answer some common questions:

1. Can I use fresh tuna instead of canned tuna in this recipe?

Yes, you can! Just make sure to cook the fresh tuna thoroughly and flake it before adding it to the mixture.

2. What is the best way to drain the tuna flakes completely?

Press the tuna flakes with the back of a spoon or use a clean kitchen towel to squeeze out any excess liquid.

3. Can I make the tuna mixture ahead of time? How long will it keep?

Yes, you can! The tuna mixture will keep in the refrigerator for up to 2 days in an airtight container.

4. What are some healthy alternatives to mayonnaise for this sandwich?

You can use Greek yogurt, avocado, or hummus as healthier alternatives to mayonnaise.

5. My sandwich is soggy. How can I prevent that?

Make sure to drain the tuna well and don’t overmix the filling. Toasting the sandwich also helps to prevent sogginess.

Enjoy your delicious, easy tuna sandwiches! Let me know in the comments how yours turn out. Happy cooking!