A no-cook sandwich made with tuna canned in water, yogurt and corn, spread on whole-wheat bread. It is a hearty, convenient lunch option for a child’s lunchbox.
Thoroughly mix the drained tuna, yogurt, corn and chopped pickles in a bowl.
Spread the filling evenly over the bread slices and top with the remaining slices.
Cut the sandwiches into triangles and serve.
Make sure to drain the canned tuna well, or the filling may become watery. Allergen: contains fish, milk and dairy products, and gluten (bread). The prepared filling can be stored in the refrigerator for one day. If making the sandwich in the morning, add the filling to the bread shortly before serving.
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