This Spicy Tuna Salad Sandwich is a lunch that sounds simple but is so flavorful. Canned tuna, Greek yogurt, Dijon mustard, Calabrian chili, gherkin pickles, red onion, and fresh basil mixed into the most flavorful tuna salad you have ever made. Piled onto rustic sourdough, topped with cheddar, and toasted in olive oil until the bread is golden and the cheese is perfectly melted.
The Calabrian chili and fresh basil are what make this distinctly Mediterranean rather than just another tuna sandwich. Calabrian chili brings a fruity smoky heat that is completely different from regular hot sauce, and the fresh basil adds a herby sweetness that lifts the whole salad.
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Why You'll Love This Recipe
The Calabrian chili changes everything. Fruity, smoky, and slightly spicy in a way that regular hot sauce simply cannot replicate.
Greek yogurt and mayo together. Creamy without being heavy and the yogurt adds a gentle tang that makes the whole salad taste brighter.
Toasted in olive oil with melted cheddar. Not a cold sandwich. A properly toasted golden crispy sandwich with cheese pulled over and melted before serving.
Ten minutes start to finish. Mix, pile, toast, done.
Spicy Tuna Salad Sandwich Video
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Ingredient Notes
Canned Tuna: The drier the tuna the better the salad holds together and the less watery the filling will be inside the toasted sandwich. Good quality tuna in olive oil is worth using here if you can find it. The richness and texture are noticeably better than tuna packed in water, and they add to the Mediterranean character of the sandwich.
Greek Yogurt and Mayo: The Greek yogurt adds protein and a gentle tang, and keeps the salad feeling lighter than a full mayo version. The mayo adds richness and the classic tuna salad creaminess that yogurt alone cannot quite replicate. Together they hit exactly the right balance. I use the same Greek yogurt base in my Honey Harissa Salmon cucumber salad for the same reason.
Calabrian Chili: Calabrian chili is a fruity smoky Italian chili with a heat that builds gradually rather than hitting all at once. It adds a depth and complexity to the tuna salad. Look for it in a jar at Italian specialty stores, Whole Foods, or online. If you love what Calabrian chili does in a dish, my Sheet Pan Meatballs and Vegetables and my Chicken and Pepper Lettuce Cups both use it to great effect.
Dijon Mustard: It adds a sharp tangy note and helps emulsify the Greek yogurt and mayo into a cohesive creamy base. Dijon mustard in a tuna salad is a very French move and one that makes the flavor noticeably more complex than a mustard-free version.
Gherkin Pickles: They add a sharp vinegary crunch that cuts through the richness of the mayo and cheese beautifully. Gherkin pickles are smaller, crunchier, and more intensely flavored.
Substitutions & Variations
No Calabrian chili? Harissa paste works as a substitute and adds a similar smoky heat with a North African spin. Start with half a tablespoon and adjust to taste. Red pepper flakes work too but the flavor will be less complex and fruity.
No gherkin pickles? Regular dill pickles work in the same quantity. The flavor will be slightly less concentrated but still very good.
No cheddar? Gruyère melts beautifully and adds a nuttier deeper flavor that works very well with the Calabrian chili. Provolone is another good option.
Want to make it lighter? Skip the mayo entirely and use all Greek yogurt. The salad will be slightly less rich but the Dijon and Calabrian chili will still carry plenty of flavor.
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⭐️ Recipe
Spicy Tuna Salad Sandwich
Ingredients
- 1 can good quality tuna drained well
- 2 tablespoon Greek yogurt
- 1 tablespoon Kewpie mayo
- 2 teaspoon Dijon mustard
- 1 tablespoon Calabrian chili finely minced
- ⅓ cup gherkin pickles chopped
- ¼ cup red onion finely diced
- 2 tablespoon fresh basil chopped
- 2 slices rustic sourdough bread
- ⅓ cup cheddar cheese shredded
- salt to taste
- Extra virgin olive oil for toasting
Instructions
Make the tuna salad
- Drain the tuna very well and transfer to a medium bowl. Press it firmly in the strainer or pat dry with paper towels to remove as much moisture as possible. Add the Greek yogurt, Kewpie mayo, Dijon mustard, and finely minced Calabrian chili. Stir until the tuna is evenly coated and the base is smooth and creamy.1 can good quality tuna, 2 tbsp Greek yogurt, 1 tbsp Kewpie mayo, 2 tsp Dijon mustard, 1 tbsp Calabrian chili
- Add the chopped gherkin pickles, diced red onion, and fresh basil. Fold everything together until evenly combined. Taste and adjust salt, Dijon, and Calabrian chili as needed. The salad should be creamy, tangy, and have a gentle building heat from the chili.⅓ cup gherkin pickles, ¼ cup red onion, 2 tbsp fresh basil, salt to taste
Assemble
- Lay both slices of sourdough on a clean surface. Pile the tuna salad generously onto one slice spreading it all the way to the edges. Scatter the shredded cheddar evenly over the tuna salad. Place the second slice of bread on top and press down gently. Let the assembled sandwich sit for one minute before toasting so the filling settles.2 slices rustic sourdough bread, ⅓ cup cheddar cheese
Toast
- Heat a generous drizzle of olive oil in a skillet over medium low heat. Place the sandwich in the pan and cover with a lid. Cook for 3 to 4 minutes until the bottom slice is deeply golden and crispy. Carefully flip the sandwich and replace the lid. Cook for another 2 to 3 minutes until the second side is equally golden and the cheddar is fully melted. Keep the heat on medium low throughout. Too high and the bread burns before the cheese melts.Extra virgin olive oil for toasting
Serve
- Remove from the pan and let rest for one minute before slicing in half. Serve immediately while the bread is still crispy and the cheese is still melted and gooey.
Did you make this recipe? Let me know!