Enjoy a spicy tuna sandwich; it's packed with flavorful tuna and sweet corn. Perfect for a satisfying meal that you can take with you wherever you go.
Are you looking for a quick and delicious meal made in minutes? Look no further than our mouthwatering spicy tuna sandwich!
Itโs perfect for an easy lunch, snack in between, or dinner; itโs a family-friendly recipe, versatile, affordable, and super quick to make.
And if you like, you can also use our Mexican Tuna Salad to make a spicy tuna sandwich. Make this delicious Ciabatta Sandwich next!
Ingredients: 12 + salt and pepper
Prep time: 30 minutes
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Recipe ingredients and substitutions
Canned tuna in water, but tuna in oil is also delicious, just more calorie-laden. In both cases, drain the tuna well before making the salad.
Bread: I used white sandwich bread this time, but whole wheat, multi-grain, and sourdough bread are also perfect. You could also spread the salad on bagels, croissants, rolls, brioche, or hamburger buns.
Mayonnaise: You can use full-fat mayonnaise or a slightly fat-reduced version. Substitute the mayonnaise with softened cream cheese or cream cheese spread if you like; we love it and do that often.
Other ingredients: Hot sauce (I used Sriracha), lime juice, cilantro or parsley.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make a spicy tuna sandwich?
Step #1: Make the tuna salad. Combine all the ingredients required for the salad.
Step #2: Make the sandwich. Toast the bread, spread the salad on top, add lettuce and all your favorite toppings.
Step #3: Cut the sandwiches in half.
Tips
Avoid soggy sandwiches: Toast the bread lightly before assembling the sandwich. You can also place lettuce leaves between the bread and the tuna to create a barrier.
Make in advance
Prepare the tuna salad in advance and keep it refrigerated until ready to use.
If you're planning to take the sandwich on a trip, it's best to assemble it shortly before eating to avoid sogginess. However, if you need to pack it in advance, refrigerate it, and leave out ingredients like tomatoes and avocado until you're ready to serve.
Storage
Leftover tuna salad keeps well in an airtight container in the refrigerator for 3-4 days. If you notice any unusual odor, discoloration, or signs of spoilage, it's best to err on the side of caution and discard the tuna salad.
The spicy tuna sandwiches should be consumed within hours after assembling them.
More Sandwiches
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๐ Recipe
Spicy Tuna Sandwich
Ingredients
Tuna salad:
- 1 can chunky tuna in water drained 5 oz/ 150 g
- 1 cup canned corn kernels drained
- ยผ cup green onions finely chopped
- 3 tablespoons mayonnaise Note 1
- 1 tablespoon hot sauce adjust to taste, Note 2
- 1 tablespoon lime juice
- fine sea salt or kosher salt, to taste
- ground black pepper
- 2 tablespoons cilantro chopped optional Note 3
Spicy tuna sandwich Notes 4,5
- 6 slices of bread Note 6
- 3-6 lettuce leaves
- cucumber slices, fresh or pickled, optional
- avocado sliced, optional
- tomatoes sliced, optional
- salt and pepper
Instructions
Tuna salad:
- Combine the drained and flaked tuna, drained corn kernels, and chopped green onions in a mixing bowl. 1 can chunky tuna in water + 1 cup canned corn kernels + ยผ cup green onions
- Whisk together the mayonnaise, hot sauce, and lime juice in a small bowl until well combined. Adjust the amount of hot sauce to taste. 3 tablespoons mayonnaise + 1 tablespoon hot sauce + 1 tablespoon lime juice
- Pour the dressing over the tuna and corn mixture. Gently toss everything together until the ingredients are evenly coated. If using cilantro, fold it into the salad. 2 tablespoons cilantro
- Season the salad with fine sea salt and ground black pepper to taste.
Tuna sandwich:
- Toast the bread if desired. 6 slices of bread
- Spoon a generous amount of the spicy tuna and corn salad onto the slices. Spread it evenly to cover the surface.
- Add the lettuce leaves and layer slices of tomato, avocado (if using) on top. Sprinkle a pinch of salt and pepper. 3-6 lettuce leaves + cucumber + avocado + tomatoes + salt and pepper
- Top with the remaining slices of bread to create three sandwiches. Gently press down on the sandwiches to help everything hold together. If you prefer, you can slice the sandwiches in half to make them easier to handle.
- Serve immediately or wrap them well for an on-the-go meal.
Notes
- Mayonnaise: For a lower-fat but just as delicious version of the tuna salad, replace the mayo with softened cream cheese. Mix the cream cheese with about ยฝ - 1 tablespoon of milk until it has a consistency similar to mayonnaise.
- Hot sauce: I used Sriracha this time. But Iโve successfully made this tuna salad with habanero hot sauce, peri-peri sauce, and sweet hot chili sauce. I recommend always adding hot sauce to taste.
- Herbs: If you donโt like cilantro, you can leave it out or replace it with parsley.
- Tuna sandwiches: Based on the recipe, which makes about 1 ยฝ cups and serves about 2 as a salad, you can estimate the number of sandwiches you can make. If you use about ยฝ cup to โ cup for a sandwich, you could make around 2 to 3 sandwiches with the given amount of tuna salad. Adjust the quantities based on your preferred sandwich size and filling thickness.
- Toppings: See the blog post for more topping ideas.
- Bread: I used sandwich bread, but any kind of bread you like is perfectly ok. Sourdough or whole wheat bread is even better, but you could also use bagels, rolls, toasted brioche, or hamburger buns. Or serve the salad on crispbread or crackers.
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