Take a simple canned tuna and elevate it with a scrumptious, hearty toasty sandwich on ciabatta. This tuna sandwich without mayo is loaded with lots of veggies, tuna and muffuletta spread for extra flavour. Such a delicious lunch idea or dinner with your favourite side.
If you’re trying to mix up your lunch routine, have I got the sandwich for you! This loaded tuna sandwich with veggies and muffuletta spread (more on that in a bit) is so satisfying and delicious.
I love recipes using canned fish. They come together quickly and taste so darn good! Plus, canned fish is pretty readily available and always stocked in our pantry. A couple of my favourites are this tuna melt recipe and tuna salad with Greek yogurt.
This yummy handheld bite, though, is a tuna sandwich without mayo (or Greek yogurt, for that matter).
The tuna really shines through here. Use good quality tuna (I love tuna in oil for this sandwich) and just use as is.
In this ciabatta sandwich, the tuna is piled on with lots of veggies for crunch and punch-ya-in-the-taste-buds muffuletta spread (which adds some oil and richness).
What Is Muffuletta Spread?
“Muffuletta” or “muffaletta” is essentially a flavour-packed condiment that is oil based and contains olives, veggies and seasonings. You can typically find in the grocery where you would find pickles, roasted red peppers, olives, hot peppers and the like, in the condiment section.
It can take an ordinary sandwich from good to great!
Though muffuletta is nothing like mayo, it can be a great substitute for mayo in the fact that it adds a little indulgence to the mix.
Once I made this loaded tuna sandwich, I devoured it right away. However, if you have the time, it’s even better after the sandwich is tightly wrapped up and the ingredients are pressed together. Store in the fridge for a few hours and then head to flavour town!
It gives the ingredients a chance to meld together and the oil from the muffuletta sandwich spread to absorb into everything. So good! Plus, this is such a fabulous picnic sandwich.
How To Make This Tuna Sandwich Without Mayo
Full details on how to make this sandwich are in the recipe card below, but here are the basics:
- Carefully cut the ciabatta bun in half and scoop out some of the centre. This leaves a nice little valley to stuff those ingredients into.
- Toast the bun.
- Generously distribute some muffuletta sandwich spread over the cut side of the bottom bun.
- Top the muffuletta with roasted red pepper, baby arugula, sliced cucumber and canned tuna fish.
- Next layer on sliced tomato and red onion, then spread a little mustard over the inside of the top bun.
- Cover with the top bun to form the sandwich.
Tips and Variations
- A nice hearty bun (like ciabatta or baguette) works best here. There’s a lot of flavours and moisture going on and you want a substantial bun so it can hold up to everything.
- Don’t skip scooping out some of the centre of the bun. This makes for a lovely little valley to stuff all those sandwich fillings.
- If you don’t have muffuletta on hand, you can make a simple vinaigrette with olive oil and red wine vinegar (three parts oil to one part vinegar). Toss in some chopped olives, roasted red pepper and capers and spread onto the bun. Alternatively, use a nice mustard, like Dijon or whole grain.
- Tuna in oil works great here over tuna in water. If, however, you want to use tuna in water, go for it.
- Sliced pickled banana peppers would make a lovely addition to this sandwich.
- There’s no right or wrong, really, when it comes to toppings for this tuna sandwich without mayo. If you like less (or more) of a particular ingredient, simply adjust to taste.
More Easy Sandwich Recipes
- Mortadella Sandwich
- Salmon Salad Sandwich
- Curry Chicken Salad Sandwich
- Curried Chickpea Salad Sandwich
If you make this no mayo tuna sandwich, be sure to leave a comment below!
Tuna Sandwich Without Mayo
Ingredients
- 2 (6-inch) ciabatta buns
- ⅓ cup muffuletta sandwich spread
- 1 roasted red pepper, patted dry of excess moisture and sliced into strips
- 1 handful baby arugula, about 1 loosely packed cup
- ¼ cucumber, sliced (or to taste)
- 1 (6-ounce) can tuna in olive oil, remove the tuna from the oil
- 1 tomato, sliced
- thinly sliced red onion, to taste
- yellow or Dion mustard, enough to spread on one side of each ciabatta bun
Instructions
- Cut buns in half (horizontally) and scoop out/discard some of the centre bread. You want to create a little valley for the sandwich fillings (see picture in body of post above if need be).
- Toast ciabatta buns.
- Distribute muffuletta spread over the cut side of the bottom buns.
- Top muffuletta spread with roasted red pepper, arugula, sliced cucumber and tuna. Next add sliced tomato and red onion.
- Spread mustard over the cut side of the top buns, then place over top of the red onion (with mustard side on the inside) to form the sandwiches. Serve and enjoy!
Notes
- A nice hearty bun (like ciabatta or baguette) works best here. There’s a lot of flavours and moisture going on and you want a substantial bun so it can hold up to everything.
- Speaking of bun, don’t skip scooping out some of the centre. This makes for a lovely little valley to stuff all those sandwich fillings.
- There’s no right or wrong, really, when it comes to toppings. If you like less (or more) of a particular ingredient, simply adjust to taste.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Kathy @ Beyond the Chicken Coop
Such a delicious looking sandwich! I love it that this one gets better with time – that makes it perfect for packing in my lunch box!
David @ Spiced
Oh, I love muffalettas! The olive spread really isn’t difficult to make at all, and that seems like an awesome idea to use it on other sandwiches – like this tuna fish. I’m planning on doing a shopping trip today, and you just inspired me to make tuna fish muffaletta sandwiches for lunch later this week. Yum!!
Katherine | Love In My Oven
There’s so many mayo haters out there, I”m sure this sandwich would be a hit with them! Plus who doesn’t always have a can of tuna in the pantry!? Looks terrific Dawn!
Michelle | Sift & Simmer
I love a good muffuletta and this one looks so good, Dawn! My hubby hates mayo so he’d definitely enjoy this tuna sandwich 🙂 Loving all the veggies in this sandwich!
laura
Dawn, I love this incredible veggie-packed and flavor-packed sandwich! The idea of using muffuletta on it is brilliant! You can bet this sandwich is on my list! I imagine it will appear in this house in the next week or so! Yum!
Jennifer @ Seasons and Suppers
Such a great way to enjoy tuna! Loving all the veggies and other flavours you’ve wound in here, too!
Kelsie | the itsy-bitsy kitchen
LOVE that there’s no mayo in this sandwich! I really can’t stand the stuff, haha! This sounds so hearty and delicious and I love how easy it is!