Spicy Cucumber Tuna Sando
5 minutes
PREP TIME
5 minutes
TOTAL TIME
2
SERVINGS
Ingredients
- 1 can (170 g) Ocean’s Flaked Light Tuna, drained
- 3 tbsp (45 ml) Japanese mayonnaise
- 1 tbsp (15 ml) finely sliced chives
- 1 tsp (5 ml) soy sauce
- salt and black pepper, to taste
- ¼ cucumber, cut into 18 thin slices
- 1 tbsp (15 ml) chili crisp
- 2 tbsp (30 ml) butter, room temperature
- 4 slices shokupan or Japanese milkbread, crusts removed (or use any thick sliced white sandwich bread)
Product Used
Directions
- In a small mixing bowl, combine tuna, mayonnaise, chives and soy sauce. Mix well and season to taste with salt and black pepper.
- In a separate mixing bowl, combine slices and chili crisp and toss to coat.
- Butter 4 slices of bread. The butter will help keep the bread from becoming soggy.
- Divide tuna-mayo mixture onto the buttered side of 2 of the slices. Lay the marinated cucumber slices on the other 2 slices. Close sandwiches and cut each in half.
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