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Creamy tuna and corn doughnut sandwiches

  • 0:15 Prep
  • Makes 4


  • 95g can tuna in spring water, drained, flaked
  • 1 tablespoon aioli
  • 125g can corn kernels, rinsed, drained
  • 1 dill pickle, finely chopped
  • 2 teaspoon chives, chopped
  • 8 slices Coles Brand White Sliced Bread
  • 30g soft butter
  • 1/4 cup red cabbage, finely shredded


  • 11cm round cutter


  • 1
    Combine the tuna, aioli, corn, pickle and chives in a medium bowl.
  • 2
    Use an 11cm round cutter to cut rounds from each bread slice. Spread one side of the bread rounds with butter.
  • 3
    Place 4 of the bread rounds, buttered-side up, on a clean work surface. Top with the cabbage and the tuna mixture. Use a 4cm round cutter to cut rounds from the centres of the remaining bread rounds. Place, buttered-side down, over the tuna mixture to serve.

Source: taste.com.au


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