Tuna, corn and onion toasties with vege chips

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Jun 2018

Try these low-cost toasties with tuna and creamed corn - a great lunch or dinner when served with crunchy vege chips.

Serves: 4

Time to make: 10 mins , plus, 30 minutes for the chips

Total cost: $16.00 / $4.00 per serve

(at time of publication)

Ingredients

Preheat oven to 190ºC. On a couple of baking sheets, arrange beetroot and broccoli and spray with oil. Sprinkle with thyme leaves and chilli flakes. Bake for 25-30 minutes, turning halfway through.
Heat a toasted sandwich maker or grill pan. In a bowl, combine tuna, corn, spring onion, zest, pepper and more chilli and coriander.
On the sandwich maker, place a slice of bread and spoon on a quarter of the filling. Top with another bread slice. Spray with oil. Repeat with remaining bread and filling. Toast until lightly golden brown.
In a small bowl, combine yoghurt with garlic, paste and cucumber. Serve toasties with chips and dip.

The filling can be made ahead and kept chilled in the fridge.

Calories 459cal

Kilojoules 1920kJ

Protein 28g

Total fat 9g

–Saturated fat 2g

Carbohydrates 65g

–Sugars 17g

Dietary fibre 10g

Sodium 760mg

Calcium 350mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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