Description
This spicy tuna sandwich is creamy, bold, and just the right amount of spicy. Made with canned tuna, Sriracha, lemon, and fresh spinach, it comes together in minutes and works for lunch, dinner, or meal prep.
Ingredients
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.)
Instructions
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Serve tuna salad in a pita pocket, over greens, stuffed in a tomato or avocado half, or with crackers or veggie sticks for a healthy tuna dip.
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Lay out the toasted bread.
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Spread the spicy tuna mixture over one slice of bread.
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Top with jalapeño and red onion
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Add a handful of fresh spinach.
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Top with another slice of bread.
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Optional: Grill in a panini press or skillet with butter until golden brown on both sides.
- Slice and serve.
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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!
- Prep Time: 15 minutes
- Category: Lunch