Tuna tarts

3 x slices of wholemeal bread

1 x 100g canned tuna fish in spring water

1 spring onion

1 x 15 ml spoon canned sweetcorn

1 x 15ml spoon reduced-fat mayonnaise

Chopping board, cutters, non-stick muffin tin, mixing bowl, kitchen scissors, measuring spoons, 2 metal spoons, large plate.

1. Preheat oven to 200ºC or gas mark 6.
2. Place the bread on a chopping board. Cut out 2 circles from each slice of bread, using the cutter.
3. Press the circles into the muffin tin.
4. Put the muffin tin in the oven for 8-10 minutes.
5. Whilst the bread is in the oven, open, drain and tip the tuna into the mixing bowl.
6. Snip the spring onion using a kitchen scissors into the mixing bowl with the tuna.
7. Add the sweetcorn.
8. Add the mayonnaise.
9. Stir the ingredients together, and put the bowl to one side.
10. Remove the muffin tin from the oven.
11. Allow to cool slightly and scoop out the bread cases with a spoon and put them on the plate.
12. Spoon the tuna mixture equally into each bread ‘tart’.

• Focus on fibre: Use wholemeal bread to boost the fibre content of this dish. 
• Serving suggestion: Serve as a snack, or with different salads to make a tasty lunch.
• Reduce food waste: Use up any leftover vegetables for example try adding grated cucumber.
• Turn up the flavour: Swap the tuna for canned salmon, cooked chicken or hummus and reduced-fat cheese. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free bread. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves six portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?