• 1 can tuna (120 g, drained) • 40 g mayo • 1 tsp Sriracha • 1 tsp Dijon mustard • 20 g pickles, finely chopped • 1 tsp capers • Juice of ¼ lemon • Salt & black pepper to taste
Mango salsa
• 80 g ripe mango, diced • 10 g red onion, chopped • Few cilantro leaves, chopped • Juice of ¼ lime • 1–2 tbsp pomegranate seeds • Optional: chili flakes
Extras
• 4 slices sourdough bread • Olive oil (for toasting) • Lettuce or any crunchy greens
⸻
Assembly
1. Toast bread on both sides in a pan with olive oil. 2. Mix all tuna salad ingredients in a bowl. 3. Mix salsa ingredients in another bowl.
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Spicy Tuna Toast (for 4 toasts)
Tuna salad
• 1 can tuna (120 g, drained)
• 40 g mayo
• 1 tsp Sriracha
• 1 tsp Dijon mustard
• 20 g pickles, finely chopped
• 1 tsp capers
• Juice of ¼ lemon
• Salt & black pepper to taste
Mango salsa
• 80 g ripe mango, diced
• 10 g red onion, chopped
• Few cilantro leaves, chopped
• Juice of ¼ lime
• 1–2 tbsp pomegranate seeds
• Optional: chili flakes
Extras
• 4 slices sourdough bread
• Olive oil (for toasting)
• Lettuce or any crunchy greens
⸻
Assembly
1. Toast bread on both sides in a pan with olive oil.
2. Mix all tuna salad ingredients in a bowl.
3. Mix salsa ingredients in another bowl.