Break Kitchen | Episode 16: Tuna Sandwich with Corn and Labneh

In Episode 16 of “Break Kitchen,” we’re choosing a quick, practical recipe suitable for breakfast or a light dinner: a refreshing tuna sandwich combining corn, labneh and lemon, which can be prepared in minutes with ingredients found in most homes.

Recipe Information

• Preparation time: 10 minutes
• Cooking time: 4 minutes to toast the bread (optional)
• Servings: 4 sandwiches

Ingredients

• Two cans of tuna, approximately 160 grams each, well drained
• ½ cup drained sweet corn
• 4 tablespoons labneh
• 1 tablespoon fresh lemon juice
• 1 teaspoon olive oil
• 2 tablespoons finely chopped parsley
• ¼ cup cucumber, cut into small cubes
• ¼ teaspoon black pepper
• A pinch of salt, as needed
• 8 slices of toast or 4 small Arabic breads
• Lettuce leaves and tomato slices, for serving, as desired

Preparation

1. Drain the tuna and corn well so the filling does not become watery.
2. Place the tuna in a bowl and flake it with a fork, then add the corn, cucumber and parsley.
3. Mix the labneh with the lemon juice, olive oil and black pepper, then add the mixture to the tuna and gently stir until the ingredients are evenly distributed.
4. Taste the filling and add only a small amount of salt if needed; the tuna and labneh may already contain salt.
5. Toast the bread in a dry skillet or toaster for 1 to 2 minutes per side if you prefer a crisp texture.
6. Arrange the lettuce and tomatoes, followed by the tuna filling, in four equal portions. Close the sandwiches and serve immediately.

Tips for a Successful Recipe

• Draining the tuna and corn well is the most important step in preserving the filling’s texture.
• Add the cucumber shortly before serving if you want to keep the filling for later.
• You can toast only the inside of the bread so it remains easy to eat and does not dry out.

Ingredient Substitutions

Labneh can be replaced with thick Greek yogurt or light cream cheese. You can omit the corn and add chopped bell pepper, or use whole-wheat bread or Arabic bread instead of toast. Those who do not prefer parsley can use a smaller amount of dill.

Serving and Storage

Serve the sandwich immediately after assembling it with fresh vegetables or a side salad. If you would like to prepare it in advance, store the tuna filling in an airtight container in the refrigerator and keep it separate from the bread until serving. According to the guidance of the United States Department of Agriculture’s Food Safety and Inspection Service, perishable foods should not be left unrefrigerated for more than two hours, and refrigerated leftovers are generally used within 3–4 days.

Allergy and Food Safety Warning

The recipe contains fish and milk, and the bread may contain wheat and gluten. Check product labels in the event of a food allergy. Keep the tuna, labneh and prepared filling refrigerated, and do not use any swollen or damaged container.

Sources

Guidance on leftover storage and refrigeration safety: USDA Food Safety and Inspection Service.

Previous episode: Break Kitchen | Episode 15: Umm Ali with Nuts and Cream.

The featured image is a representative image of a tuna sandwich, from Wikimedia Commons, photographed by Heelover, and available under a CC0 1.0 license.