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 the ol’ lunch routine, have I got the sandwich for you…a loaded tuna sandwich with veggies and muffuletta spread (more on that in a bit).
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 wrap with Greek yogurt.
This delicious hand held bite, though, is a tuna sandwich without mayo (or Greek yogurt, for that matter).
The tuna really shines through here. Use a 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 makes for a fabulous picnic sandwich.
How to Make This Tuna Sandwich without Mayo
Full details on how to make this tuna sandwich on ciabatta are in the recipe card below, but here are the basics:
- Carefully cut your buns in half and scoop out some of the centre. This leaves a nice little valley to stuff those ingredients into.
- Toast the buns.
- Generously brush the muffuletta sandwich spread on one side of each bun.
- Top with roasted red pepper.
- Next goes baby arugula.
- Sliced cucumber goes next.
- Pile on the canned tuna fish.
- Top tuna with sliced tomato and red onion and spread a little mayo on the top bun.
- Cover and enjoy!
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More 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.
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.
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.
Banana peppers would make for a lovely addition too.
There’s no right or wrong, really, when it comes to toppings. If you like less (or more) of a particular ingredients, simply adjust to taste.
More Easy Sandwich Recipes You May Enjoy
- Mortadella Sandwich – Thinly sliced mortadella, roasted red peppers, cheese, onion and tomato make for one satisfying sandwich.
- Salmon Salad Sandwich – A great twist on a seafood salad sandwich using canned salmon. Garnish with toppings, like sliced avocado and lettuce.
- Curry Chicken Salad Sandwich – With curry powder and crisp apple, this one is always a winner.
- Chickpea Salad Sandwich – This hearty vegetarian sandwich combines savoury chickpeas with dried apricot. If you’re a fan of savoury and sweet combos, this one is a must try!
Hope you love this mayo free tuna sandwich recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this no mayo tuna sandwich? That’s awesome! Love it if you left a comment below. Many thanks!
Tuna Sandwich Without Mayo
- 2 ciabatta buns (about 6 inches in length each)
- 190 grams canned tuna in olive oil (or about 6 ounces)
- 1/3 cup muffuletta sandwich spread (about 5 tablespoons)
- 1 roasted red pepper , patted dry of excess moisture and sliced into strips
- 1 handful baby arugula
- 1/4 cucumber , sliced (to taste)
- 1 tomato , sliced
- red onion , peeled and thinly sliced (to taste)
- mustard (enough to spread on one side of each ciabatta bun)
- Toast ciabatta buns.
- Cut buns in half 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).
- Distribute muffuletta spread on one half of each sandwich.
- Top with roasted red pepper, arugula, sliced cucumber and tuna.
- Next add sliced tomato and red onion. Cover over top bun to form sandwich. Enjoy!
- 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.
- 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.
- Banana peppers would make for a lovely addition too.
- There’s no right or wrong, really, when it comes to toppings. If you like less (or more) of a particular ingredients, simply adjust to taste.