Baked Corn and Tuna Sandwiches

Instructions

1. Step 1

   Heat the oven to 180°C and line a baking sheet with baking parchment.

   Cookware: baking sheet, oven

2. Step 2

   Put the well-drained corn and egg in a food processor. Pulse until the kernels are finely broken down and the mixture resembles a thick batter.

   Ingredients used: 1.0 piece Egg, 300.0 gr Sweet Corn

   Cookware: food processor

3. Step 3

   Transfer the corn mixture to a mixing bowl and stir in the grated kaşar cheese, salt, and black pepper until evenly distributed.

   Ingredients used: 1.0 gr Black Pepper, 40.0 gr Kaşar Cheese, 2.0 gr Salt

   Cookware: mixing bowl, spatula

4. Step 4

   Divide the mixture into two equal portions on the prepared baking sheet. Spread each into a thin rectangle about 18 by 12 cm, keeping the thickness even.

   Cookware: baking sheet, spatula

5. Step 5

   Bake at 180°C until the bases are set, lightly browned around the edges, and dry on top.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Mix the drained tuna, labneh, and lemon juice in a clean bowl, breaking the tuna into small flakes.

   Ingredients used: 30.0 gr Labneh, 5.0 ml Lemon Juice, 100.0 gr Tuna

   Cookware: mixing bowl, spatula

7. Step 7

   Slice the avocado and onion, shred the lettuce, and drain and cut the roasted kapia pepper into strips.

   Ingredients used: 50.0 gr Avocado, 50.0 gr Bell Pepper, 30.0 gr Lettuce, 25.0 gr Onion

   Cookware: cutting board, knife

8. Step 8

   Let the baked corn bases cool on the baking sheet until firm enough to lift cleanly from the parchment.

   Timer: 5 min (fixed)

   Cookware: baking sheet, spatula

9. Step 9

   Spread the tuna mixture over one half of each corn base. Add the prepared vegetables, fold the uncovered halves over the fillings, and serve.

   Cookware: spatula