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Sweet and Spicy Tuna Tartines

photo: Scott Phillips

Servings: 2

This elevated open-face tuna sandwich packs a ton of disparate flavors that come together for an incredible bite.


  • 1 6- to 7-oz. jar tuna packed in olive oil, preferably yellowfin
  • 1/4 cup mayonnaise
  • 2 Tbs. hot sauce, such as Cholula
  • 2 Tbs. finely chopped sweet gherkins
  • 1 Tbs. finely chopped fresh dill
  • Freshly ground black pepper
  • 4 slices seedless German pumpernickel
  • 1 small lemon, cut into quarters
  • 3 Tbs. finely chopped red bell pepper
  • 2 Tbs. finely chopped red onion
  • 1/2 Persian cucumber, very thinly sliced
  • Flaky sea salt, for serving

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 250
  • Fat (g): 27
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 13
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 40
  • Sodium (mg): 2100
  • Carbohydrates (g): 40
  • Fiber (g): 5
  • Sugar (g): 6
  • Protein (g): 31


  • Drain the tuna well, transfer to a medium bowl, and break apart with a fork. Stir in the mayonnaise, hot sauce, gherkins, dill, and 1/4 tsp. pepper.
  • Evenly divide the tuna salad among the slices of bread (it will be a thin layer). Squeeze a quarter of the lemon over each sandwich, then evenly distribute the bell pepper, onion, and cucumber over the tuna. Sprinkle with a little flaky sea salt, and serve.


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Reviews (2 reviews)

  • User avater
    JerryTTaylor | 03/07/2019

    Very spicy recipe.

  • user-1113171 | 09/12/2017

    Instead of pumpernickel bread I used toasted naan (sliced in bite size pieces), eliminated the gherkins and added finely diced radishes in the tuna.

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