This deliciously cool sandwich is inspired by the one Ted served to Jude at the pub in Fethering, in Simon Brett's The Body on the Beach
. Being from the American side of the pond, I'd never heard of putting corn in tuna salad before. I poked around a little online and found this recipe at The Fair Trade Cook Book. I modified it a bit, and converted the measurements to US.I liked it. It was very cool and fresh. I'm used to dill relish in my tuna salad, which I left out in this case, in faithfulness to the recipe. I will admit that I missed it's tangy-ness. The next time I'll put the relish in with the corn as well.
The recipe below contains my modifications. A note about the mayonnaise: the original recipe called for 100 ml, which I converted to about three ounces, or 1/3 cup. It was too much. For the recipe below I modified it down to 1/4 cup, but the photos were all taken with the batch using the bigger 1/3 cup of mayo. Use your judgment, depending on how moist or dry you like it.
Ingredients:
- 1 loaf baguette
- 10 ounces tuna, canned, drained
- 1 cup corn, frozen
- ¼ cup mayonnaise
- salt, to taste
- pepper, to taste
Slice the baguette lengthwise. Then, slice into four sections. Toast if desired, and set aside.
Put the frozen sweetcorn ina bowl and cover with boiling water. Allow to stand for 2 - 3 minutes, until thawed. Drain. The corn will be thawed but cool, not hot.
Into the corn, add the tuna and mayonnaise. Mix together and season with salt and pepper to taste. Chill for at least 30 minutes.
When ready to serve, divide the tuna mixture between the four bottoms of baguette. Top and enjoy.
