Spicy Tuna Sandwich
When your regular tuna sandwich just isn’t cutting it, this Spicy Tuna Sandwich is the glow-up you didn’t know you needed. It’s creamy, tangy, and just spicy enough to wake up your lunch routine. We’ve got the Sriracha heat, Dijon sharpness, and a perfect balance of mayo richness and Greek yogurt tang, all tucked between two slices of golden toast.
If you love these Spicy Tuna Sandwiches, try our other sandwich recipes, like chicken Caesar sandwiches, and crispy eggplant parm sandwiches.
Why Jacqueline Loves This Spicy Tuna Sandwich Recipe
- Quick and easy. 10 minutes from start to finish, even if you’re toasting the bread.
- Creamy with a kick. The mix of mayo, yogurt, and Sriracha hits all the right flavor notes. I include Greek yogurt wherever I can!
- High protein. Between the tuna and Greek yogurt, this sandwich actually keeps you full.
- Customizable. Add avocado, sliced pickles, or a drizzle of honey if you want to tone down the heat.
Ingredients
Haven’t been to the store or have fussy eaters? Learn more about the ingredients and substitution ideas for this Spicy Tuna Sandwich recipe.
- Tuna: I use one standard 170 g can of tuna and drain off the excess liquid so the mix doesn’t get soggy. You’ll end up with about 120 g of actual tuna. Chunk light or flaked tuna both work.
- Mayonnaise: Classic mayo brings that creamy, rich base you expect in a tuna salad.
- Greek Yogurt: Greek yogurt balances out the mayo with a tangy bite and a bit of protein. I like the combo because mayo alone can feel a bit heavy, while Greek yogurt alone can taste sharp. Together, they’re creamy without being greasy. Use plain, full-fat Greek yogurt for the best texture.
- Sriracha: This is where the “spicy” comes in. Start with a tablespoon, then taste. You can always stir in more.
- Dijon Mustard: A teaspoon of Dijon cuts through the creaminess and adds that little zing that makes you wonder why your last tuna salad tasted flat. It’s subtle, but it rounds everything out.
- Lemon Juice: A splash of lemon juice brightens the mix and keeps it from feeling too heavy.
- Salt and Black Pepper: Salt makes everything better, and a little black pepper adds very mild heat.
- Bread: Use whatever bread you like, toasted, but pick something that can handle a saucy filling. Thick-cut white, sourdough, or multigrain are great. If you’re team butter-toast, go for it.
- Spinach: A handful of spinach gives this sandwich a fresh bite and some color. You can swap in lettuce, arugula, or even thin cucumber slices. Basically, you just need something green to balance the heat and creaminess.
How to Make Spicy Tuna Sandwich
Mix the tuna salad.
In a medium bowl, combine the tuna, mayo, Greek yogurt, Sriracha, mustard, lemon juice, salt, and pepper. Stir until everything’s evenly coated and saucy.
Toast the bread.
Toast your bread until golden. You can spread butter or mayo on it after toasting for extra flavor; that’s your call.
Assemble the sandwich.
Pile the spicy tuna salad on one slice of toast, top with spinach, then close it up with the second slice. Slice in half and serve immediately.
Jacqueline’s Recipe Tips
- Adjust the heat: Use more or less Sriracha depending on your spice tolerance.
- Make it creamy: If you want it extra rich, use all mayo. Prefer something lighter? Use all Greek yogurt.
- Upgrade it: Add sliced tomato, cucumber, or melted cheese for a hot version.
- Storage: Store any leftover tuna salad in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving.
Serving Suggestions
These sandwiches are bold enough to stand on their own, but they pair perfectly with:
- Crispy fries or potato chips for that salty crunch.
- A cold dill pickle to cut through the richness.
- A simple side salad if you want something fresh.
- Iced tea or lemonade to balance the heat.
How to Store Leftover Spicy Tuna
Store any leftover spicy tuna salad in an airtight container in the fridge for up to 3 days. Stir it before using, since the sauce can separate a little as it sits.
Do not freeze this recipe. The mayo and yogurt do not thaw well, and the texture becomes grainy.
FAQ
You can prep the tuna salad up to 3 days in advance and store it in the fridge. Assemble the sandwiches right before eating so the bread stays crisp.
Sourdough or thick-cut white bread works best. You want something sturdy enough to hold the creamy filling without falling apart.
More Sandwich Recipes
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Spicy Tuna Sandwich Recipe
Ingredients
Method
- In a bowl, add the tuna, mayo, Greek yogurt, Sriracha, mustard, lemon juice, salt, and pepper. Mix well. This is a saucy mix.
- Toast the bread. You can butter or mayo the toast if you want to.
- Add tuna mix to one slice of toast. Top with spinach. Add the other slice to close the sandwich. Slice and serve!
Notes
Takes 10 minutes to make if toasting the bread.
Use all mayo or all Greek yogurt if you prefer. We like the combo because mayo can have a greasy mouthful on it’s own but used with Greek yogurt gives a nice richness. Greek yogurt can be quite tangy on its own.
