This isn’t your average tuna sandwich. With a spicy kick and bold flavor, it’s a quick lunch or dinner that wakes up your taste buds in all the right ways.
Pair it with: Dry Riesling or Rosé for a bright, refreshing contrast.
Ingredients
- 1 (5 oz) can albacore tuna, drained
- 2 tbsp Greek yogurt or mayo
- 1 tsp Dijon mustard
- 1/4 cup finely chopped cucumber
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1/2 tsp chili flakes or 1 tsp sriracha (adjust to taste)
- 1 tsp lemon juice
- Salt and black pepper to taste
- 4 slices multigrain or sourdough bread
- Optional: leafy greens or arugula
Directions
- In a medium bowl, combine the drained tuna, Greek yogurt or mayo, Dijon mustard, and lemon juice. Mix until smooth.
- Stir in chopped cucumber, dill, parsley, chives, and chili flakes or sriracha.
- Season with salt and pepper to taste.
- Toast the bread if desired.
- Lay out two slices, pile the tuna mixture on top, and add greens if using.
- Top with remaining bread slices.
- Slice and serve immediately, or wrap for a chilled lunch option.