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Tuna, sweetcorn and onion toasties with veg crisps

Enjoy a warm and gooey toastie for a fraction of the calories with our tuna, sweetcorn and onion recipe. It's packed full of protein and low in fat too.

Serves 4

Prep Time 15 min

Cooking Time 30 min

Ingredients

  • 2 medium beetroot, thinly sliced
  • 1 head broccoli, thinly sliced
  • Spray oil
  • 5 fresh thyme sprigs
  • Chilli flakes, to taste
  • 2 x 120g cans no-drain tuna in spring water
  • 125g sweetcorn, canned or frozen (thawed if frozen)
  • 200g low-fat yogurt
  • 2 spring onions, finely chopped
  • Zest 1 lemon
  • 4tbsp coriander, roughly chopped
  • 8 slices wholemeal bread
  • 1 garlic clove, crushed
  • 2tsp sun-dried tomato purée
  • 1/3 cucumber, grated

Method

  1. Heat the oven to 220°C/fan 200°C/gas 7. Arrange the beetroot and broccoli on 2 baking sheets, spray with oil and sprinkle with thyme and chilli flakes. Bake for 25–30 min, turning halfway through.
  2. Meanwhile, in a bowl, combine the tuna, sweetcorn, half the yogurt, the spring onions, lemon zest and coriander with freshly ground black pepper and a few more chilli flakes.
  3. Heat a toasted sandwich maker or grill pan. Spoon 1/4 of the filling on to a slice of bread. Top with another bread slice and spray with oil. Repeat with remaining bread and filling, then toast until lightly golden brown.
  4. In a small bowl, combine the remaining yogurt with the garlic, tomato purée and cucumber to make a dip. Serve the toasties with the veg crisps and yogurt dip.

Nutrition per serving

Read more on how we calculate nutrition.
382 31g 8.1g 1.5g 10g 11g 0.9g 280mg 39g 4.5mg

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