This Tuna Sandwich Spread is inspired by my mother’s recipe. She used to make the best tuna sandwiches and growing up in Pakistan, that is essentially how we ate tuna. It’s spicy and creamy and perfect for desi tastebuds! And bonus, it comes together in 15 minutes!

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!
- It is an easy lunch recipe perfect for your lunch box or a quick work from home meal. As Ali has started to like eating more greens, his face lights up at the mention of tuna salad! And because it comes together in just 15 minutes, 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. I also use tuna packed in water rather than oil.
Mayonnaise: I like to use ones made with avocado or olive 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 eat and store the tuna spread:
- Atop leafy greens
- Stuffed in Veggies like cucumber and bell pepper
- As a dip with crackers
- And of course in a sandwich.
This is a great meal prep recipe. Always store in an airtight container to maintain freshness.
FAQ’s
You can store this for up to three days in the fridge but it is best to enjoy it as soon as it is ready because the onion tends to release water. If you’d like to store it longer, leave the onion out and add it when ready to serve.
This spread will stay fresh in the fridge for up to 3 days but beyond that you can make it ahead but leave the onions out. Once ready to eat, add onions and enjoy!
I wouldn’t recommend it as the mayonnaise will lose its texture and the onion will release moisture resulting in a soggy spread
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 Sandwich Spread (15 Minute lunch Recipe!)
Ingredients
- 2 (5 ounce) cans tuna
- 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.
- Mix everything together 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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