This Sandwich is really easy to make and super versatile. You can keep it simple or add more toppings! It makes a great lunch, snack, or breakfast.
Ingredients
- Canned tuna
- Goat cheese or cream cheese
- Capers –or you can add a squeeze of lemon juice or sliced pickles to the sandwich.
- Shallots or red onion
- Extra virgin olive oil –Adding oil is totally optional but it adds a nice extra layer of flavor.
- Chili garlic sauce – you can use crushed red pepper flakes or your favorite hot sauce.
- Fresh herbs – chives, or parsley but thyme, oregano, or even cilantro also work.
- Cucumber
- Bread
HOW TO MAKE
The tuna spread comes together really easily and can be made in just one bowl. You can make it right before serving or up to a day ahead.
Simply add all your ingredients to a large bowl and mix together with a fork until everything is well mixed. Add more capers, salt, pepper, or herbs to taste.
If you’re making it ahead, cover it well with a cling wrap or trasfer to an airtight container and store in the fridge for 1-2 days. I wouldn’t recommend storing it for any longer than that because of the canned tuna and goat cheese.
SERVING AND STORING
You can divide the spread into two parts for 2 large sandwiches or 4 parts for smaller ones or if you plan to add more toppings.
Toasting your bread is totally optional but it adds a nice crunch.
Make the sandwich – you can add the spread to both slices of the bread to avoid the other slice being dry. Top with thin slices of cucumber, lettuce (romaine or iceberg), and any other veggies or toppings you like. Close with the other slice of bread and slice in half. Enjoy right away or pack into a sandwich box or a bag to eat later. Ideally it should be stored in the fridge but it can be outside of the fridge for 2-3 hours if fridge isn’t available. Avoid storing it in a very hot space or in the sun.
