This tuna spread recipe is creamy yet full of texture, and quite possibly the simplest tuna spread you’ll make.
It is an easy recipe made with a few pantry staples, such as canned tuna and mayonnaise. This tuna fish spread comes together in just 15 minutes.
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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 nonexistent. She added the green chili to give a kick to an otherwise mild tuna sandwich spread. I have added some options and tips in the ingredient notes based on individual spice tolerance.
Also known as ‘Tuna Smear’, this style of tuna spread is similar in flavor to popular Filipino versions.
Tuna Spread vs. Tuna Paste
While tuna spread and paste both have similar flavor profiles, tuna spread is chunkier. Tuna paste, as the name suggests, is paste-like and smoother. This is achieved by blending the canned tuna with the other ingredients.
Both are delicious, and whether to leave it chunky or blend it into a paste depends on personal preference. I personally enjoy it chunky.
A Quick Look at the Recipe
⏲️Ready In: 15 minutes.
👪Yield: 2 1/2 cups.
🍽 Calories and Protein: 305 kcal. 20 g.
📋 Main Ingredients: Canned tuna, mayonnaise, onion, cilantro, green chili pepper.
📖 Dietary Notes: High-protein, dairy-free.
⭐ Why You’ll Love It: It’s great for meal prep.
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Tuna Spread Ingredient Notes
Canned Tuna: I prefer wild-caught tuna because it has no added hormones or antibiotics. I also use tuna packed in water rather than oil.
Mustard: I like the tanginess it brings to the spread. You can use any variety you have on hand.
Onion: I prefer red onion, but I’ve also used white, yellow, and green onion, and they all work.
Green chili: I use Serrano pepper because I like the heat, but you can go milder with Jalapeno or spicier with Thai chili pepper. Deseeding the pepper is another option.
Cilantro: Cilantro is my herb of choice, but if you are averse to it, try parsley.
Variations
Here are a few ways to switch up this recipe:
- Boost the veggies by adding chopped greens like arugula or baby spinach to the mix.
- Add shredded cheese for a cheesy twist.
- Bulk up the protein by adding cooked chickpeas or a boiled egg. Adjust the mayonnaise and seasonings accordingly.
How to Make Tuna Spread
Step 1: Drain the canned tuna and add it to a medium bowl. Add the mayonnaise, salt, pepper, and mustard. Set aside. Then chop all the veggies and add those to the bowl as well.
Step 2: Mix everything until fully combined.
Step 3: Enjoy stuffed into a bell pepper, as a dip, or used as a sandwich filling.
Tuna Mayo Spread Tips
- Mayonnaise is what makes this tuna mayo spread creamy. You can adjust the amount to make it creamier as per your preference. If avoiding mayonnaise, you can use a ripe avocado instead. Mash it and add a drizzle of lemon or lime juice. Or you can also add this Sweet Pea Dip. The avocado-based spread, however, will have a shorter shelf life and should be enjoyed immediately.
- You can also add salad dressing instead of mayonnaise. You can use a creamy dressing like my Spicy Cashew Dressing.
- Canned tuna is a healthy source of protein, but there are a couple of things to keep in mind: Always try to purchase wild-caught tuna, packed in water, as farm-raised can have hormones and antibiotics. Also, pole-caught is best, and Skipjack is better than Albacore because it is smaller and therefore less likely to have high mercury levels found in larger fish.
Watch A Short Tutorial
Using This Tuna Spread for Sandwiches
When I make tuna sandwiches, I like to toast the bread, then layer on a thick layer of tuna spread. Add some green, like arugula or rocket, and perhaps sliced avocado, tomato, and cucumber, and you’re good to go.
My gluten-free bread loaf would be the perfect blank canvas for this tuna sandwich spread. Or get this low-carb store-bought bread. If you eat gluten, then any good-quality sourdough or whole-grain bread would work.
Tuna Spread FAQs
Make tuna sandwich spread just like you would make tuna spread as mentioned in the step-by-step instructions above.
You absolutely can, but leave the onions out, as they tend to release moisture and ruin the spread’s texture. Once ready to eat, add onions and enjoy!
This tuna spread keeps in the fridge for up to 3 days. I would not recommend freezing it, as the mayo may separate, resulting in a grainy texture.
There are so many ways you can enjoy this tuna spread. In a salad, rolled inside a lettuce leaf, stuffed into veggies like cucumber and bell pepper, or as a filling in a sandwich or wrap. Try it in this cottage cheese flatbread for a quick, low-carb lunch.
This tuna spread also works beautifully as a dip for crackers. Try it with your favorite almond or rice crackers.
More No-Cook Recipes to Try
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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 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.
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