This Tuna sandwich spread or Tuna salad as they call it here in the US is inspired by my mother’s recipe. She used to make the best tuna sandwiches and growing up that is essentially how we ate tuna. Today, I like to make a batch and use it in wraps and salads as well. In fact, this recipe has turned out to be part of our regular lunch rotation. As Ali has started to like eating more greens, his face lights up at the mention of tuna salad! And the best part is that it come together in no time at all so I always make sure to have cans of tuna in my pantry.
What you will need:
The ingredients are simple and likely found in your pantry.
Tuna: I like to use wild caught tuna because it is devoid of added hormones and antibiotics. You can use any you prefer.
Mayonnaise: Try and use of that has cleaner oils like olive oil or avocado 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 which is pretty spicy but you can use any. Just make sure you test to see how spicy it gets.
Cilantro: Cilantro is the herb of choice in Pakistan but if you are averse to it, try parsley.
Salt & pepper: Season to taste.
How to make it:
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. Give it a good mix and that’s it!
How to store the spread:
This is a great meal prep recipe but can only stay in the fridge for 3-4 days as there is onion in there. Always store in an airtight container to maintain freshness.
Other quick Lunch recipes to try:
If you try this recipe, let me know how you liked it in comments I love hearing from you! For more behind the scenes, follow me on Instagram
Tuna Sandwich Spread
- 2 5 ounces cans tuna
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 cup red onion finely chopped
- 1/4 cup cilantro finely chopped
- 1/2 - 1 green chili finely chopped
- 1/2 teaspoon mustard
- 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
- Mix everything together and enjoy in a sandwich, atop a bed of greens or as a dip with your favorite crackers.
- Make the dip creamier by adding more mayonnaise.
- I always try and purchase wild caught tuna as farm raised can have hormones and antibiotics.
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