Tuna And Corn Jaffles Recipes

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TUNA AND CORN FRITTERS



Tuna and Corn Fritters image

These little fritters - or 'tuna pancakes' as my 5 year old calls them, are fast and nutricious - and loved by big and little people alike - especially my very fussy 5 year old. You can even can add sweet chilli sauce and some fresh coriander to give them an Asian flavour.

Provided by amanda l b

Categories     Lunch/Snacks

Time 13m

Yield 10-12 fritters, 1-2 serving(s)

Number Of Ingredients 7

100 g canned tuna in water
125 g creamed corn (2-3 tablespoons fresh corn can be substituted)
1/2 small onion, finely diced
1 tablespoon flour
1 egg
1 tablespoon grated cheese
1 tablespoon chopped fresh parsley (optional)

Steps:

  • Mix all the ingredients together in a bowl.
  • Heat up a frying pan.
  • When the pan is hot, spoon the mixture in heaped spoonfuls into the pan.
  • Cook in batches for about 3 minutes each side, or until both sides are golden brown.
  • Remove from the pan, and continue cooking in batches.

Nutrition Facts : Calories 378, Fat 11.8, SaturatedFat 4.6, Cholesterol 236.9, Sodium 940.3, Carbohydrate 33.4, Fiber 2.3, Sugar 5.7, Protein 36

TUNA AND CORN JAFFLES



Tuna and Corn Jaffles image

In Australia toasted sandwiches with sealed edges are called jaffles and sandwich toasters makers, which are now electric, are called jaffle irons. These are named after the original jaffle iron, which was a long-handled hinged iron implement for toasting sandwiches in a campfire.

Provided by Jewelies

Categories     Lunch/Snacks

Time 10m

Yield 2 Jaffles

Number Of Ingredients 6

180 g tuna in water
125 g creamed corn
1 tablespoon green onion, sliced
pepper, to taste
4 slices bread
butter or margarine, to coat

Steps:

  • Plug in the sandwich maker to heat up.
  • In a small mixing bowl combine drained tuna with creamed corn, green onions and pepper.
  • Spread butter onto one side of the bread.
  • Place 2 of these bread slices into the jaffle maker, butter side down. Top with tuna and corn filling.
  • Place remaining slices of bread on top, butter side up.
  • Cook until browned to your liking.

Nutrition Facts : Calories 294.2, Fat 4.6, SaturatedFat 1.1, Cholesterol 37.8, Sodium 858.4, Carbohydrate 36.9, Fiber 2, Sugar 4.2, Protein 26.2

TUNA MELT ON CORNBREAD



Tuna Melt on Cornbread image

Try our rendition of an open-faced tuna melt. Serve it on cornbread for a quick lunch or dinner. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (5 ounces each) light water-packed tuna, drained and flaked
1/3 cup mayonnaise
1/3 cup chopped celery
2 tablespoons finely chopped onion
1 hard-boiled large egg, chopped
1 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices cheddar cheese
1 medium tomato, sliced
1 medium ripe avocado, peeled and sliced

Steps:

  • Prepare and bake cornbread according to package directions, using a greased 8-in. cast-iron skillet. Cool on a wire rack., In a small bowl, combine the tuna, mayonnaise, celery, onion, egg, dill, salt and pepper. Cut cornbread into 6 pieces; top each with 1/4 cup tuna mixture and a slice of cheese. , Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Top with tomato and avocado.

Nutrition Facts : Calories 484 calories, Fat 29g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 844mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 24g protein.

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