SPICY TUNA SANDO

A spicy tuna sandwich is a lively mash up of tender, flaky tuna mixed with a creamy, chilli kissed mayo (think sriracha or chilli oil), giving a pleasant heat that tingles rather than obliterates the palate. It’s balanced with crisp, fresh veg, crunchy lettuce or cucumber, a hit of red onion or and if you like some pickled jalapeño, and sits between soft, slightly toasted bread or a pillowy roll that soaks up the flavours without going soggy, delivering a satisfying contrast of cool creaminess, bright acidity, and gentle spice in every bite.

SPICY TUNA SANDO

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SPICY TUNA SANDO 〰️

Time: 10 minutes

Serves: 2

200gm in springwater canned tuna, drained

Mayonnaise (I prefer kewpie)

ABC original chilli sauce (sambal)

Chiu chow chilli oil

4 slices white bread/sourdough

8 cos lettuce leaves

1 lebanese cucumber, peeled into thin slices

1/2 sml red onion, thinly sliced

2 tbl sp toasted sesame seeds

Start by making your spicy tuna mix. Add your tuna chunks into a bowl and mix in enough mayonnaise to coat all pieces. In small spoons, gradually add you ABC chilli sauce and chia chow in bits until you hit your optimal spice level. Mix all together with a pinch of sea salt.

To make sandwich, smear some mayo onto the base of your bread. Add in this order, 4 slices cos lettuce, half your tuna mix, half your toasted sesame seeds, some red onion, and then half your cucumber ribbons. Finish with a smear of mayo to your topping bread slice and close the sando. Cut in half and enjoy.