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 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 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 distribute the muffuletta sandwich spread over the inside of each bottom 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, then spread a little mustard over the inside of 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 for this tuna sandwich without mayo. If you like less (or more) of a particular ingredient, simply adjust to taste.
More Easy Sandwich Recipes
Hope you love this mayo free tuna sandwich recipe as much as we do!
If you make this no mayo tuna sandwich, please leave a comment below. Love to hear how you enjoyed it!
Tuna Sandwich Without Mayo
- 2 (6-inch) ciabatta buns
- 6 to 7 ounce can of tuna in olive oil (remove the tuna from the oil)
- ⅓ cup muffuletta sandwich spread (about 5 tablespoons)
- 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 tomato , sliced
- thinly sliced red onion (to taste)
- mustard (enough to spread on one side of each ciabatta bun)
- Toast ciabatta buns.
- 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).
- Distribute muffuletta spread over the inside of the bottom buns.
- Top muffuletta spread with roasted red pepper, arugula, sliced cucumber and tuna.
- Next add sliced tomato and red onion. If desired, spread mustard over the inside of the top bun, then place over top of the red onion to form the sandwiches. 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.
- 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.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.