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🍽️ Tuna and Corn Sandwich

385 kcal · 30 min · 4 servings

Ingredients

• 1 can corn kernels (140 g each)
• 2 cans tuna (in brine, 135 g each)
• 1 red bell pepper
• 2 onions
• 2 tbsp salad cream
• 100 g Greek yogurt
• salt
• pepper (from the mill)
• 1 ciabatta
• beet greens (for garnish)

Instructions

1. 1. Place the corn and tuna in a sieve. Let the liquid drain off.
2. 2. Wash the bell pepper thoroughly. Remove the inside and cut the vegetable into small cubes.
3. 3. Peel the onions. Cut them into thin strips.
4. 4. Stir the salad cream with the yogurt in a bowl.
5. 5. Add the drained corn, tuna, bell pepper cubes, and onion strips to the cream.
6. 6. Stir everything well until it forms a homogeneous mixture.
7. 7. Let the filling rest for about 15 minutes.
8. 8. Season the mixture with salt and pepper.
9. 9. Cut the ciabatta bread horizontally in the middle.
10. 10. Fill the opened bread with the tuna mixture.
11. 11. Fold the sandwich back together.
12. 12. Cut the sandwich into small pieces.
13. 13. Garnish the sandwiches with beetroot leaves.

Nutrition per serving

• kcal: 385
• Protein: 33 g · Fett/Fat: 13 g · Carbs: 42 g