Not so average Tuna Sandwich

I had some basil in the fridge that was about to go, a French baguette I didn’t want to get hard and a hungry belly.

When lunch needs to be quick, this is a great fix with plenty to fill you up. Now I was either so hungry I ravaged it or it was that good. You decide.

Tuna Sandwich with lots of fixings


  • 2 cans tuna, in water, drained
  • 3/4 French baguette, toasted
  • 2 large leaves of kale, rinsed, thick stems removed
  • 1/8 cup carrots, julienned
  • 1/8 cup red pepper, julienned
  • 6 cherry tomatoes, sliced in 3
  • 1/8 cup onion, diced small
  • 1 tsp basil, minced
  • 2 tsp Sriracha
  • 2 Tbsp mayonnaise
  • 1 Tbsp margarine / butter
  • Salt and pepper to taste


  1. Start by cutting the vegetables and prepping everything so you can build your sandwich.
  2. Take tuna, mix with onion and half the basil, mayo, Sriracha, salt and pepper.
  3. Cut loaf in half, then slice an opening for better toasting. Toast bread until it is just starting to get crunchy. Spread with butter.
  4. Assemble sandwich. Place kale on bread followed by tuna. Top with carrots, red pepper, tomato, onion and remaining basil.
  5. Serve and ENJOY!

5 Comments Add yours

  1. Yes! Thank you! This recipe definitely took tuna to the next level! 🙂


  2. Looks so delicious! 💜💜

    Liked by 1 person

  3. I was trying to channel a Vietnamese style sandwich – Bahn mi! 🙂


  4. Sounds awesome. I’ve mixed minced or finely shredded carrot into tuna salad, but never tried the julienned! Xo

    ~ Robin Roppo


    Liked by 1 person

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