We love this quick and tasty tuna filling for sandwiches, as a dip or simply mixed into pasta and the flavours develop over time making it perfect for lunch boxes!
This tuna mix comes together in minutes using just a few ingredients such as canned tuna, red bell pepper, mayonnaise and salt.
If you are looking for a tasty sandwich filling with great flavour and texture this tuna mix is for you! It is creamy, crunchy and utterly delicious!
The bell pepper is just lightly roasted so it softens and becomes even more flavoursome. Light roasting also enhances the nutritional values such as lycopene and ferulic acid.
Allow the peppers to cool, then chop them small and mix together with the rest of the ingredients. I have listed some optional extras in the variations below for even more flavour and texture.
To make this tuna mix you will only need four ingredients. See my list of variations below to add extra flavours according to your taste.
See the recipe card below for exact quantities.
- tuna – select a good quality canned tuna as tuna is the star ingredient. Tuna steak (solid tuna) packed in olive oil has the best favour and is less salty than those packed in brine. Pull the tab and partially open the can, then pressing the lid lightly against the tuna, drain away most of the liquid.
- Ramiro/Romano pepper or bell pepper – any colour will do but for flavour and colour we prefer red or yellow peppers. Red peppers are sweetest and richer in nutrients.
- salt and pepper (optional)
First slice the peppers and remove the seeds, rub in olive oil and briefly roast in the oven.
Lightly roasting the slices of pepper enhances the nutritional values (such as the lycopene and ferulic acid) plus it adds wonderful flavour.
Remove from the oven and allow to cool before dicing into small pieces.
Pull the tab and partially open the can to tuna, then pressing the lid gently against the tuna, drain away most of the liquid before transferring the tuna to a bowl. Use a fork to loosen the tuna into flakes.
Add the diced peppers, mayonnaise and salt, mixing well till the ingredients are fully combined.
You may like to add a few extra ingredients to suit your taste.
- Spicy – chopped pickled jalapeños or sprinkle with a pinch of paprika.
- Sweet – sweetcorn for sweetness
- Tangy – a few capers, the smaller the capers the better the taste. Try and find dry capers preserved in salt as they have the best flavour. Rinse off the excess salt before using then chop and add to the mixture.
- Crunchy – chopped celery or red onion for extra texture.
- Herbs – a pinch of oregano or basil.
The flavour improves over time which is why this sandwich filling is ideal for lunch boxes.
So for best results prepare the tuna mix in advance cover, then chill for at least 30 minutes before serving to allow all the flavours to come together.
This mix makes a great tuna mayonnaise sandwich but also try it mixed into your favourite pasta, spooned into avocado halves or as a dip with breadsticks, crackers and vegetable sticks.
For a low carb or keto version, serve it wrapped in lettuce leaves for a refreshing and healthy snack.
Store the tuna mix in a sealed container in the fridge and it should last for up to 3 days.
If you plan to serve the mix wrapped in lettuce leaves, store the leaves separately in the fridge then assemble before serving.
These ingredients don’t stand up well to freezing.
More lunch box recipes
⭐️ Are you making this tuna mix for sandwiches recipe? I’d love to hear how it went, please do let me know in the comments below and don’t forget to give it a star rating! Thank you!
Tuna Mix For Sandwiches
- 2 tablespoons olive oil
- 160 grams tuna 5 oz
- 1 bell pepper
- 115 grams mayonnaise ½ cup
- ¼ teaspoon salt adjust to taste
- sliced bread
- Preheat oven to 200°C/180°C fan/400°F.
- 2 tablespoons olive oil, 1 bell pepperSlice the bell pepper and remove the seeds. Coat the slices in olive oil then place in a roasting dish and roast for 10 minutes till softened. Remove from the oven and set aside to cool.
- 160 grams tunaDrain away most of the liquid from the tuna then transfer to a medium bowl and use a fork to separate the tuna into flakes.
- 115 grams mayonnaise, ¼ teaspoon salt, sliced breadOnce the peppers have cooled, dice into small pieces and mix with the tuna flakes. Add salt and mayonnaise mixing till well combined. Spread the mixture on toasted bread, wrapped in lettuce, spooned into avocado halves or use as a dip.
- This recipe benefits for making around 30 minutes in advance so the flavours develop.
- Use a good quality canned tuna in olive oil. Pull the tab to open the can slightly, then press the lid gently against the tuna to drain most of the liquid away before transferring the tuna to a mixing bowl.
- Keep the tuna mix in a sealed box in the fridge for up to 3 days. It is not suitable for freezing.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.