The Best Spicy Tuna Sandwich 

​Tuna sandwiches and I go way back. We’re talking years of lunches on soggy whole wheat that turned my precious tuna into a wet, flavorless mess. But that was then – now I make a tuna sammie so delicious I eat it weekly. Weekly people. 

This spicy tuna sandwich is everything I want in life. I’m talking tuna salad that’s seasoned to the heavens with fiery Sriracha, some garlic, and tart lemon juice. Yeah, there’s mayo in there too – you gotta get that rich, mouth-coating creaminess to balance the heat and spices. Don’t worry, I tucked in some greens to keep this sandwich from veering into guilty pleasure territory. A handful of baby spinach adds a pop of color and fresh flavor. It’s the ideal combo of flavors and textures in every satisfying bite. This is the kind of sandwich I make on busy weeknights when I need something simple yet special. Or when I’m craving an easy but exciting lunch to get me through the workday. This is my new spicy tuna sandwich go-to, and I think it’ll be yours too!

Spicy Tuna Salad Sandwich Ingredients

• 1 jar or can (5-7 ounces) of tuna in water, drained

• 3-4 tablespoons mayonnaise (adjust to your preferred creaminess)

• 2 teaspoons Sriracha sauce (adjust to your desired level of spiciness)

• A pinch of paprika (for flavor)

• 1-2 teaspoons fresh lemon juice (adjust to taste)

• Salt and pepper to taste

• 1/4 red onion, thinly sliced

• Fresh jalapeño, thinly sliced

• Handful of fresh spinach leaves

• 2-4 slices of your favorite good-quality bread (sourdough, whole-grain, ciabatta, etc.)

How To Make The Best Spicy Tuna Salad Sandwich Recipe

• In a mixing bowl, combine the drained tuna, mayonnaise, Sriracha sauce, a pinch of paprika, fresh lemon juice, and season with salt and pepper to your liking. Adjust the level of spiciness with more Sriracha if needed.

• Lay out the slices of good-quality bread on a clean surface.

• Place a generous amount of the spicy tuna mixture on one slice of bread.

• Layer the red onion slices on top of the tuna.

• Add a handful of fresh spinach leaves over the red onion.

• Top with another slice of bread.

• Optionally, you can grill the sandwich in a panini press or on a stovetop skillet with a little butter to create a warm and toasty Spicy Tuna Panini. Be sure to press it gently and flip it so both sides become golden brown.

• Once your sandwich is assembled and grilled (if desired), slice it in half, and it’s ready to serve.

Tuna Sandwich Substitutions

• Tuna in water – Use any canned tuna or salmon, drained. Another substitute that you could use is leftover cooked fish like salmon, mahi mahi, halibut, etc.

• Mayonnaise – A good alternative for mayonnaise could either be Greek yogurt, avocado mash, hummus, or vegan mayo (for a dairy free option).

• Sriracha sauce – You can use your favorite hot sauce like Tabasco, Cholula, or harissa paste in place of the sriracha. You also have the option to omit if you want a milder flavor for your sandwich.

• Paprika – Use cayenne pepper, red pepper flakes, or chili powder in place of paprika, while still retaining its spicy kick.

• Lemon Juice – Substitute with lime zest or juice, rice white vinegar, or white wine vinegar.

• Red Onion – Scallions / Green Onions would work well as a substitute and can also be used in a similar way to red onions. Shallots and chopped chives would work well too. 

• Fresh Spinach – Arugula, mixed greens, lettuce, kale or cabbage slaw would work well as a replacement for fresh spinach. 

Variations for your Tuna Sandwich

If you want to add extra flavor: 

• You can add sesame oil, soy sauce, ginger, wasabi, sesame seeds, teriyaki sauce, or a dash of rice vinegar for an Asian flair. 

• Use chipotle peppers in adobo sauce to add smokiness to its spicy flavor.

• Add a drizzle or layer of pesto, balsamic glaze, or your favorite vinaigrette on top. 

• Add cheese! You can add a slice or sprinkle of Swiss, pepper jack cheese, feta cheese, goat cheese, cheddar cheese or whichever you desire to add a bit of creaminess to the sandwich. A classic tuna melt is just a slice of cheese away!

• Add fresh herbs, anything you have on hand: fresh cilantro, parsley, chives, or basil. Any or a combination would be a wonderful addition. 

• Choose the bread slices that you want!

Equipment

Mixing bowl 

Knife and cutting board 

Spoon or rubber spatula 

Plates or wax/parchment paper 

Panini press or skillet and cooking spray (Optional)

Spatula (Optional)

How to store and reheat 

To store: Store the sandwiches in an airtight container or resealable plastic bag. If you want the bread to stay fresher, you can store the tuna salad and other ingredients separately. Refrigerate and consume within 3 days.

Oven: Preheat oven to 350°F. Wrap each sandwich half loosely in foil and place directly on oven rack. Heat for 10-15 minutes until warmed through.

Skillet: Heat a lightly greased skillet over medium heat. Toast the sandwich on both sides until golden. brown. Don’t worry you can eat it cold as well! The sandwich can also be eaten straight from the refrigerator which is my preference anyway.

Top 3 Tips To Success

Use high-quality tuna – Choose canned tuna packed in water or olive oil rather than vegetable or soybean oil. Wild caught tuna like yellowfin tuna  and albacore tuna have a nice texture and flavor.

Do not overmix the tuna salad – Carefully combine the ingredients by gently folding them, instead of stirring vigorously, in order to maintain the integrity of the tuna chunks. Overmixing will give the salad a mushy texture.

Toast/grill the bread properly –  A toasted or grilled bread provides nice crunch and enhances the sandwich texture.

Spicy Tuna Sandwich FAQs

What kind of tuna is best for tuna sandwiches?

• Solid white (albacore) tuna has a milder flavor and flakes nicely, making it a good choice for sandwiches. Chunk light tuna is more affordable but has a stronger taste.

Should I drain the tuna before mixing it?

• Yes, it’s best to drain and rinse the tuna to remove excess liquid and salt. This helps prevent your sandwich from being too watery.

How to spice up plain tuna?

• Canned tuna can be quite bland on its own, so adding spices and other flavorings can really improve the taste. Some spices that pair well with tuna include cumin, chili powder, curry powder, garlic powder, onion powder, oregano, and black pepper. Start with small amounts and adjust to your taste preferences.

• Mix in diced pickles, capers, olives, roasted red peppers, or fresh herbs like dill, parsley, basil or chives. The briny, acidic flavors brighten up the tuna.

• For texture, add chopped celery, bell pepper, onion, carrot or cucumber. Toasted nuts or seeds like almonds, walnuts or sesame seeds also add nice crunch.

• Serve tuna salad in a pita pocket, on toast, over greens, stuffed in a tomato or avocado half, or with crackers or veggie sticks for a healthy tuna dip.

• For a warm tuna meal, sauté it in olive oil with garlic and veggies, add to pasta or rice, or make tuna melts with cheese on bread.

• Get creative with different flavor profiles – Mediterranean with olives, basil and lemon; Thai with peanut sauce and sriracha; Mexican with avocado, jalapeño and cumin; Japanese with sesame oil, ginger and soy; etc. The possibilities are endless!

Why add mayo to tuna?

• Mayonnaise is commonly added to canned tuna to make tuna salad. The mayo helps bind the tuna together and adds creaminess and a touch of richness. Regular mayo or flavored mayos like chipotle or sriracha can be used. But you can also skip the mayo entirely if you don’t want it.

What kind of bread is best?

• Sturdy breads hold up well to moist tuna salad without getting soggy. Good options are whole wheat, sourdough, rye, bagels or rolls.

What should I serve with a spicy tuna sandwich?

• A spicy tuna sandwich pairs perfectly with tomato soup and a dolop of sour cream for added creaminess. Or go classic with some potato chips on the side.

recipe:

The Best Spicy Tuna Sandwich 

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• Author: Anca Toderic
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 1–2 Sandwiches 1x
• Category: Lunch

Ingredients

Scale 1x2x3x

1 jar or can (5-7 ounces) of tuna in water, drained

3 tablespoons mayonnaise (adjust to your preferred creaminess)

2 teaspoons Sriracha sauce (adjust to your desired level of spiciness)

1-2 teaspoons fresh lemon juice (adjust to taste)

Salt and pepper to taste

1/4 teaspoon paprika, optional

1/4 red onion, thinly sliced

6 slices of fresh jalapeno

Handful of fresh spinach leaves

2–4 slices of your favorite good-quality bread (sourdough, whole-grain, ciabatta, etc.)

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Instructions

• 1. In a mixing bowl, combine the drained tuna, mayonnaise, Sriracha sauce, a pinch of paprika, fresh lemon juice, and season with salt and pepper to your liking. Adjust the level of spiciness with more Sriracha if needed.

  2. Lay out the toasted slices of good-quality bread on a clean surface.

  3. Place a generous amount of the spicy tuna mixture on one slice of bread.

  4. Layer the jalapeno and red onion slices on top of the tuna.

  5. Add a handful of fresh spinach leaves over the red onion.

  6. Top with another slice of bread.

  7. Optionally, you can grill the sandwich in a panini press or on a stovetop skillet with a little butter to create a warm and toasty Spicy Tuna Panini. Press it gently and flip it so both sides become golden brown.

  8. Once your sandwich is assembled and grilled (if desired), slice it in half.

Notes

• I love Kewpie or Hellman’s mayonnaise. Kewpie is a Japanese style mayo that uses rice vinegar and egg yolks (instead of the whole egg like American mayo). It’s more rich and has a slightly sweeter taste in my opinion. If you’re a mayo fan like me, you definetly want to pick a bottle up!