That's Dunch! Recipes: Fish and chips with green salad and tuna mayo sandwich

  • 12/07/2023
  • Sponsored by - Sealord

Dunch is about taking some of those core ingredients from your dinner and combining them with a different Sealord product for lunch!

Think Sealord Hoki Fillets with roast veggies for dinner, and then taking the extra roast veggies with a can of tuna for lunch. This way you cut down on time, food waste AND you have two different tasty meals (nobody likes endless leftovers right?).

By making small tweaks to your evening meal prep Kiwis can create an equally delicious and healthy lunch! Ready to Dunch? Try out the recipe below using two delicious Sealord products. 

Fish and chips with green salad and tuna mayo sandwich


Serves 1

  • 1 pack Sealord Tempura Batter Hoki Fillets (2 fillets)

  • 2 medium Orange Kumara, peeled and sliced into 1cm thick 
  • Chips
  • 1 cos lettuce

  • 1 green or yellow capsicum, diced

  • 1/2 red onion, finely diced

  • 1 cup mayonnaise

  • 1 tablespoon lemon juice

  • 2 tablespoons chopped fresh dill

  • 1 Lemon cut into wedges

  • 2 x 95g cans of Sealord Tuna in Spring Water

  • 2 Slices of fresh bread

  • Salt and black pepper to taste


1. Preheat the oven to 210°C. Cook the Sealord Tempura Batter Hoki Fillets as per the instructions on the box.

2. Place cut kumara wedges onto a separate oven tray with baking sheet, drizzle with olive oil and season with salt & pepper. Place in the oven for 20-30 min.

3. Add diced capsicum and onion to a mixing bowl, drizzle a little olive oil and a squeeze of lemon juice before tossing through. Set aside.

4. Mix together mayo, lemon juice and dill and in a separate medium bowl.

5. Separate cos lettuce leaves, putting half on a plate and reserve the other half for lunch in a container.

6. Remove tempura hoki and kumara wedges from oven and serve on a plate with lemon wedges and a dollop of dill mayo. Drizzle some of the onion mix over the side of lettuce and enjoy a delicious dinner.

7. Add cans of Sealord Tuna in Spring Water to the remaining onion mix, then add remaining dill mayo mix to combine. Set aside in lunchbox container (next to lettuce leaves) and place in the fridge overnight.

8. For lunch the next day, spread tuna mayo salad over a fresh slice of bread, top with crispy cos lettuce and another slice for a tasty sandwich

Article created in partnership with Sealord.