Tuna & Sweetcorn Sandwich

There can be quite a bit of fuss over the best type of bread to use in a classic tuna sandwich. A deli-style sandwich might use soft rye bread. Some toast and some do not. However, for a basic tuna mayonnaise sandwich, I favour soft, untoasted sliced white bread. The softness with the tender filling makes a very contained, easy to eat and digestible sandwich – perfect for picnics. This version however, is a bit more deli style and uses toasted sourdough. Best eaten at the table and served on a plate, with plenty of napkins handy.

I’ve used crème fraîche in this recipe because the dill, and especially the sweetcorn, make the tuna mix quite sweet. Generous amounts of lemon and seasoning will balance the flavours. I also tend to butter the insides of my sandwich bread – especially with wet filling that include mayonnaise. I find it help creates a barrier to the bread and will help avoid soggyness if the sandwiches are made in advance.

Method

In a bowl mix the tuna, sweetcorn, celery, pickle, creme fraiche and mayonnaise with a fork. Add plenty of lemon and season with salt and pepper. Toast the bread and build the sandwiches layering lettuce, tuna mix and sprinkled chives. Serve with crisps.