Come try my mouthwatering Japanese Tuna Sandwich recipe, a delightful fusion of a classic tuna sandwich with the flavors of Japanese cuisine! What sets this sandwich apart is the use of creamy Kewpie mayo, creating a rich and satisfying taste. It’s quick to prepare, taking less than 10 minutes, making it perfect for a speedy and protein-packed lunch!
Table of Contents
Why I Love This Recipe
I adore this Japanese Tuna Sandwich for its ingenious blend of flavors and cultural influences just like the fusion of flavors found in my Japanese Egg Mayo Sandwich! This dish combines the classic tuna sandwich with the richness of Japanese Kewpie mayo, resulting in a unique and satisfying taste.
It’s a quick and convenient meal, ideal for a speedy lunch or snack, and the tuna mix’s versatility makes it a fantastic dip, similar to my Japanese Egg Salad. Whether you’re a tuna enthusiast or looking for a delightful twist on a sandwich, this recipe is a must-try.
Ingredients
Ingredients
- Canned Tuna in Water – drained yellowfin or albacore canned tuna
- Green Onion – freshly chopped green onion scallions.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Mayonnaise – use Japanese Kewpie Mayo.
- Black Pepper – ground.
- Salt – sea salt preferred
- Deli Jalapeno – pickled sliced and jarred jalapenos.
- Bread of Choice – your bread of choice.
Jalapeno Substitutions
If you prefer to skip sliced jalapeno, you can easily substitute it with a pinch of Powdered Red Pepper for a similar spicy kick.
🍞 Bread Note
In traditional Japanese sandwiches, Shoku Pan or Milk Bread is commonly used, known for its soft texture with the crust removed and not toasted. However, if you can’t find shoku pan locally, simply opt for the softest bread available as a suitable alternative.
Directions
Step 1 Drain the canned tuna from the water. Make sure that most of the water is removed otherwise it will affect the texture of your tuna mixture.
🍣 Tuna Pro Tip
Make sure to thoroughly drain the tuna to eliminate any Excess Water, as even a small amount can impact the consistency of the tuna mixture.
Step 2 In a mixing bowl, combine drained tuna, soy sauce, mayo, chopped green onions, chopped jalapenos, salt, and black pepper and combine well.
Step 3 Place tuna mix on your choice of bread slice, bun, or bread alternative.
Paring Recommendations
Serve your sandwich alongside a green salad dressed with Japanese Ginger Dressing for a delightful contrast in flavors. As a refreshing beverage choice, consider Mugicha or Sparkling Yuzu Lemon Water.
Frequently Asked Questions
Are Japanese tuna sandwich served with any lettuce?
Yes, you can add lettuce to your Japanese Tuna Sandwich for added freshness and crunch.
Can I use regular mayo?
Yes, you can use regular mayo, but it will alter the flavor of the recipe compared to using Japanese Kewpie mayo.
Can I meal prep the tuna mixture ahead of time?
Absolutely! You can prepare the tuna mixture in advance and store it in an airtight container in the refrigerator. It will stay fresh for 3-5 days, making it convenient for meal prep.
How long does this sandwich stay fresh if I want to pack it for lunch?
For best results, pack the tuna mixture and bread separately when preparing it for lunch to maintain freshness.
Storage Tips
To store leftovers, simply transfer any unused tuna mix into an airtight container and refrigerate. It will maintain its freshness for 5-7 days.
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Watch How To Make It
Japanese Tuna Sandwich
Ingredients
Tuna Mix
- 5 oz Canned Tuna for tuna in oil, use less mayo
- 1 Stalk Green Onion
- 1/2 tsp Soy Sauce
- 3 tbsp Kewpie Mayo
- 1/8 tsp Black Pepper
- 1/8 tsp Salt
- 2-3 Slices Deli Jalapeno optional
Instructions
- Gather all the ingredients.
- Drain canned tuna of all liquid and place into a small mixing bowl.
- Finely chop green onion and optional jarred jalapeno and place into the mixing bowl.
- Add Kewpie mayo, soy sauce, salt and black pepper into the mixing bowl and mix well.
- Take tuna mix and place onto of bread of choice. Place another bread to complete the sandwich.
Incredible! When we started keto, I was sad that a lot of my favorite dishes would have to go. Not so! Thank you so much for sharing all your wonderful recipes—they have made a world of a difference in keeping me excited to eat! ?
The baked tortilla is super smart. We had just gone through the trouble of making “keto tortilla chips” from another recipe and they were so blah. Baking low-carb tortillas is so much better and healthier imo!
Hey Midori! Thank you for your kind words and glad you found some recipes on LCA that you like! Let us know if you have any questions or need help with any of the recipes! Welcome to LCA!
Thanks for coming up with this recipe. I was totally inspired and made my own version. Forgot how good tuna salad can be. 🙂
You’re welcome and glad you enjoyed it!