Corn, Tuna, and Egg Salad Sandwich

Name: Corn, Tuna, and Egg Salad Sandwich
Total time: 900 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 servings sandwich bread or croissants; 2 cans tuna (about 4.8 oz/135g each); 1 teaspoon grated ginger; 1 can corn (about 15 oz/432g); 1 teaspoon bonito soy sauce; Mayonnaise, as needed (preferably Japanese-style); 6 hard-boiled eggs; 1/2 teaspoon black pepper; 1 tablespoon grated Parmesan cheese; Mayonnaise, as needed (preferably Japanese-style)

凱茜媽咪の廚房 @Kathy_kitchen

Corn and canned tuna are easy-to-find ingredients. Make them into a sandwich for breakfast or a snack. A bit of bonito soy sauce adds a savory, broth-like flavor, and a touch of grated ginger creates an unexpectedly delicious taste. This corn, tuna, and egg salad sandwich has a rich, unique flavor that will keep you coming back for more.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

15 minutes

Serves 4 servings

4servings sandwich bread or croissants
Corn and Tuna Salad
2 canstuna (about 4.8 oz/135g each)
1 teaspoongrated ginger
1 cancorn (about 15 oz/432g)
1 teaspoonbonito soy sauce
Mayonnaise, as needed (preferably Japanese-style)
Egg Salad
6hard-boiled eggs
1/2 teaspoonblack pepper
1 tablespoongrated Parmesan cheese
Mayonnaise, as needed (preferably Japanese-style)

Saved

Steps

15 minutes

1

Gather all the ingredients.
2

Place the eggs in a pot and add enough water to cover them. Start with cold water, bring to a boil, then cook for 5 minutes. Turn off the heat, cover, and let sit for 10 minutes. Rinse the eggs under cold water and let them cool.
3

Peel the ginger and grate it. Set aside.
4

Open the can of corn (about 15 oz/432g), drain, and place the corn in a pot.
5

Open the tuna cans (about 4.8 oz/135g each), drain, and add the tuna to the pot.
6

Add the grated ginger to the corn and tuna, and mix well.
7

Cook the corn and tuna mixture over medium-low heat. Add the bonito soy sauce and stir-fry for 5 minutes, letting the sauce reduce slightly. Remove from heat and let cool.
8

Peel and dice the cooled hard-boiled eggs.
9

Combine all the egg salad ingredients and mix well. Refrigerate until ready to use.
10

Place the corn and tuna mixture in a bowl and add mayonnaise to taste.
11

Mix the corn and tuna salad ingredients together with chopsticks or a spoon. Set aside.
12

Toast the sandwich bread or croissants if desired for extra crispiness.
13

Spread the corn and tuna salad on the bread or croissant.
14

Add the egg salad on top.
15

Your delicious corn, tuna, and egg salad sandwich is ready to serve.
16

Tips:
* You can heat the corn and tuna in the microwave instead. Place the ingredients in a microwave-safe bowl and heat for 2 minutes.
* The amount of ginger and Parmesan cheese can be adjusted to your taste.
* You can prepare the fillings in advance and store them in the fridge to use the next day for added convenience.