This Tuna Spread Recipe is spicy, creamy, and perfect if you like a kick in your sandwich fillings! It is an easy lunch recipe for your lunchbox or a quick work-from-home meal. Because it comes together in just 15 minutes, I always have cans of tuna in my pantry.
My mom made the best tuna sandwiches and growing up in Pakistan, this was the only way we ate tuna as access to fresh tuna was non-existent.
Why you’ll love this tuna sandwich spread
- It is meal prep friendly.
- It is extremely versatile. Although this is a sandwich spread recipe, I use it atop my salad greens, and I even stuff cucumber boats with it! As seen in the video below!
What you will need:
The ingredients are simple and likely found in your pantry.
Canned Tuna: I like to use wild-caught tuna because there are no added hormones and antibiotics. I also use tuna packed in water rather than oil.
Mustard: I like it for its tanginess and use the regular variety.
Onion: I used red onion here but have also made it with white, yellow and green onion as well.
Green chili: I use Serrano pepper because I like the heat but you can go milder with Jalapeno or spicier with Thai chili pepper.
Cilantro: Cilantro is my herb of choice but if you are averse to it, try parsley.
Salt & pepper: Season to taste.
How to make easy tuna spread
It just can’t get simpler than this! All you need to do is chop up the onion, green chili, and cilantro and add the mayonnaise, mustard, and salt and pepper to the bowl. Then just give it a good mix and that’s it, your tuna spread is ready!
What can I put in tuna instead of mayo?
Avocado. If you are trying to avoid mayo, you can smash an avocado and use that instead.
Salad dressing. You can use a creamy dressing like my Spicy Cashew Dressing.
How to eat tuna spread:
There are so many ways you can enjoy this tuna spread. Here are a few:
- With greens: In a salad or rolled inside a lettuce leaf;
- Stuffed inside veggies like cucumber and bell pepper;
- As a dip with crackers;
- As filling in a sandwich or wrap.
Storage
This tuna spread keeps in the fridge for up to 3 days. I would not recommend freezing it as the mayo separates and may result in a grainy texture.
What if I want to prep the spread ahead?
You absolutely can, but leave the onions out as they tend to release moisture and ruin the texture of the spread. Once ready to eat, add onions and enjoy!
WANT TO SAVE THIS RECIPE?
Enter your email address and we'll send it straight to your inbox!
Here are some other quick lunch recipes to try:
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
Easy Tuna Spread Recipe
Ingredients
- 2 cans tuna 5 oz. cans
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 red onion finely chopped
- 1/4 cup cilantro finely chopped
- 1/2 – 1 green chili finely chopped
- 1/2 teaspoon mustard
Instructions
- Open and drain the cans of tuna and scoop the meat out into a bowl. Add the mayonnaise, salt, pepper and mustard and set the bowl aside.
- Chop up the onion, green chili and cilantro and add to the bowl.
- Combine everything till it is well incorporated and enjoy in a sandwich, atop a bed of greens or as a dip with your favorite crackers.
Video
Notes
- Make the spread creamier by adding more mayonnaise.
- I always try and purchase wild caught tuna, packed in water, as farm raised can have hormones and antibiotics. Pole caught is best and Skip Jack is better than Albacore as it is smaller and hence less likely to have the levels of mercury found in bigger fish.
Yt says
Great