Elevate your tuna sandwich with this easy and healthy tuna crunch mix. Flakes of canned tuna mixed with a herby mayonnaise and crunchy bell pepper, red onion and celery. Perfect for sandwiches and salads.
Along with egg mayonnaise and chicken mayo, tuna mayo has to be one of my top 3 sandwich fillings. It is easy, versatile and can be pretty healthy depending on how you serve it. This tasty Tuna mayo gets its crunch from extra diced veggies like bell pepper, celery and red onion. Not only do they add extra flavour and texture, but plenty of extra nutrients like antioxidants and vitamins.
Tuna Sandwich Filler
This tasty tuna crunch sandwich filling is packed with fresh flavour and has a delightful crispy bite. I love it on wholemeal toast as a quick lunch, but it is also excellent as baguette or sandwich filling, as a salad or baked potato topper or even mixed with cooked penne for an easy tuna pasta salad.
My loaded tuna mayo recipe uses less mayonnaise but packs in so much flavour – a little dijon mustard, lemon juice and herbs mean the mayo goes further without compromising on taste. You can also switch out the mayonnaise for a light version, or use plain greek yoghurt instead.
Ingredients
- Tuna – I use tuna canned in spring water – drain off 85% of the liquid to keep the tuna nice and juicy. If using tuna canned in oil you may want to reduce the amount of mayo in the recipe – I would recommend adding half the mayo to start and increase as desired.
- Bell pepper – I prefer a red pepper but you can also use yellow or orange pepper.
- Celery
- Red onion
- Mayonnaise – whatever your favourite kind – light mayo and vegan mayo work well with the tuna crunch mix. Use yoghurt for a lighter but tangier tuna crunch, or do a half and half mix of mayo and yoghurt.
- Lemon juice – fresh is best. Substitute with apple cider or white wine vinegar.
- Dijon mustard – you can use English mustard, but it has a stronger and spicier flavour so start with half the amount and adjust to taste. Alternatively I find a a tangy hot sauce like sriracha or Frank’s Buffalo Sauce can also work well in tuna crunch.
- Parsley and dill – fresh is best but you can substitute dried.
Serving and Storing
Tuna Crunch is the perfect sandwich filling. I love it on all kinds of bread – baguettes, wholemeal rolls, regular white sandwich loaf. It works so well on toasted sourdough or ciabatta as an open sandwich too.
Tuna Crunch makes a great pairing with cheese. Add a slice of nutty Emmental or Jarlsberg to your tuna crunch sandwich, or make a gooey cheddar tuna melt.
Use Tuna Crunch as a topping for a baked potato or green salad.
Make a tasty tuna pasta salad by tossing the tuna mayo mix with cooked and cooled pasta.
Enhance this tuna sandwich filling by adding some diced tomatoes or avocado.
Once prepared, this tuna mayo mix will store in the fridge for 3 days. It is not suitable for freezing.
More Recipes with Canned Tuna:
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Tuna Crunch Sandwich Filling
Equipment
- large bowl
Ingredients
- 2 x 120 grams tins of tuna in spring water or brine
- 1 bell pepper diced
- 2 ribs celery diced
- 1 red onion diced
- 4 tbsp mayonnaise
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- Fresh parsley and dill finely chopped
- Salt and Pepper to taste
Instructions
- Drain 85% of the liquid from the cans (to keep the fish juicy) then add the tuna to a large bowl and break apart with a fork.
- Add the mayonnaise, mustard, lemon juice and chopped herbs and stir to combine.
- Add the chopped pepper, celery and onion to the tuna mayo and mix well. Add more lemon juice and/or mustard to taste, and season with salt and pepper to your taste.
- Serve immediately with your favourite bread or rolls.
Nutrition
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