With a creamy Thai-inspired sauce and the addition of crispy carrots and cilantro, this isn’t your regular, everyday tuna sandwich!
I was introduced to this recipe by my friend Sara and boy has it changed my tuna sandwich game. I used to just add a dollop of mayo and mustard to a can of tuna and call it a day, but not any more! This is my new go-to recipe for sandwich night at our house, because we all need a break from the oven every now and again, right?
Now I will say before starting that the sauce does have quite the list of ingredients. However, I had all of them in my pantry already and I bet there’s a good chance you do too! Some of the ingredients are ones I don’t use all that often, so it’s nice to have another recipe to use them for!
The combination of these ingredients for the sauce is pretty fantastic! It has a tang and subtle sweetness and then a kick of heat at the end. I had a little left over after mixing with the tuna and I actually used it as a dipping sauce for some carrots – delish! One note about the level of spice. If you are really spice adverse, start by adding just a little bit of the garlic chili sauce and crushed red pepper at a time, because once it’s all in, you can’t really go back! While I don’t like super spicy food, the recipe as written is just at the top of my spice tolerance. Kevin loves really spicy food, so he adds additional chili sauce and crushed red pepper after I make my sandwich.
Not only is this a unique take on your everyday tuna sandwich, it’s easy to make and you could even make the sauce the night before you plan to make these. All you need to do is stir together the sauce ingredients, add it to two cans of drained tuna, some carrots and chopped cilantro and you’re good to go! Sure, there’s a little more prep than your normal tuna sandwich, but believe me when I say that a few extra minutes of effort will make these well worth it!
If you’re looking to up your sandwich game, why not give this tasty take on tuna a try!
- 2 (6 ounce) cans chunk light tuna in water
- 2 Tbs. plain Greek yogurt (I used 2%)
- 2 Tbs. light mayo
- 1 Tbs. chili garlic sauce (*see note)
- 1 Tbs. soy sauce
- 1 Tbs. honey
- 1 tsp. sesame oil
- 1 tsp. ground ginger
- ¼ tsp. kosher salt
- ¼ tsp. crushed red pepper (*see note)
- ¼ cup cilantro, chopped
- ¼ cup matchstick or shredded carrots
- 8 slices bread
- mayo or greek yogurt for serving
- Open the cans of tuna, drain and flake into a medium sized bowl.
- In a small bowl, combine the greek yogurt, mayo, chili garlic sauce, sesame oil, soy sauce, honey, ginger, salt and crushed red pepper. (*See note about spice level)
- Pour mixture, starting a little at a time over the tuna. Depending on how thick or thin you like your tuna, you might not use all of the sauce. Gently stir to combine, you want to have chunks of the tuna remaining.
- Carefully stir in the cilantro and carrots. Spoon mixture onto the bread making two sandwiches or four open face halves. Spread mayo or additional greek yogurt on the bread before spreading the tuna, if desired.