in

Creamy tuna and corn jaffles

Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Ready in 15 minutes, these super easy jaffles use pantry staples like canned tuna and corn.

10 Ingredients


  • 95g can tuna in olive oil, drained, flaked

  • 1/3 cup grated tasty cheese

  • 125g can corn kernels, drained

  • 6 slices bread and butter pickles, finely chopped

  • 1/4 red onion, finely chopped

  • 1 tbsp Japanese-style mayonnaise

  • 1 tbsp chopped fresh flat-leaf parsley leaves

  • 20g butter, softened

  • 4 slices white bread

  • Extra flat-leaf parsley sprigs, to serve

3 Method Steps


  • Step 1

    Preheat jaffle maker.

  • Step 2

    Meanwhile, combine tuna

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (95g can tuna in olive oil, drained, flaked), cheese (1/3 cup grated tasty cheese), corn (125g can corn kernels, drained), pickles (6 slices bread and butter pickles, finely chopped), onion (1/4 red onion, finely chopped), mayonnaise (1 tbsp Japanese-style mayonnaise) and parsley (1 tbsp chopped fresh flat-leaf parsley leaves) in a bowl. Season with salt and pepper.


  • Step 3

    Spread butter (20g butter, softened) over 1 side of each slice of bread (4 slices white bread). Place 1 slice of bread, buttered- side down, in each hole of jaffle maker. Top evenly with tuna mixture. Sandwich with remaining bread slices, buttered-side up. Close lid. Cook for 4 minutes or until golden and cheese is melted. Serve with extra parsley (Extra flat-leaf parsley sprigs, to serve).
Tell us what you think of this recipe!

Nutritional Information

Per serving

  • 474

  • 1985 kj

  • 26.6g

  • 12.1g

  • 3.6g

  • 20.6g

  • 900mg

  • 37.6g

All quantities above are averages

Image by Guy Bailey And Guy Bailey

Source link

0/5 (0 Reviews)

Giant choc-chip cookie with warm Baileys sauce

Slow cooker dumplings with rhubarb compote