We’re fortunate enough to be able to work from home, so we don’t have to face the struggles of trying to keep it low carb/keto in the corporate office! But I definitely can relate as I worked in an office setting for a very long time before starting LCA! And for those times, this keto Japanese inspired tuna sandwich is a perfect option!
I remember the struggle of always having to go to the same places and eating the same meals because, let’s face it, we live in a day and age where processed carbs are everywhere and often the main focus of the menus!
So our keto Japanese inspired tuna sandwich is for all you working folks that need a quick, easy, and low carb/keto friendly recipe you can eat during your busy work day!
This dish is something we often eat as well in between our cooking sessions and is essentially a creamy crispy tuna sandwich that you can make in under 10 minutes with a little bit of Asian flair added in!
You can also enjoy this as a chip and dip type meal, but the best part is the fact that you can make it in large batches and store them in the fridge! We always make sure to have some in our fridge, along with our garlic onion dip, for those midnight snack gatherings after our kids go to sleep!
To make this is super easy as well! All you need to do is mix some canned tuna, green onions, Kewpie Mayo, Soy Sauce with salt and black pepper and a little jalapeno for extra fire and you already made 3/4th of the recipe! The rest is just to bake up some low carb flour tortillas to serve as your bread.
Since these low carb flour tortillas do have some carbs in there, feel free to replace them with a bread alternative that works for you! Chaffles, cut da carb, almond flour bread all work and all up to you!
This dish is low carb/keto friendly at ~6g per serving/sandwich and makes for a perfect lunch to bring to work with you!
Now, let’s get making this Japanese Tuna Sandwich recipe!
- Cook/Prep Time 10M
- Total Time 10M
- Net Carb/Serv ~6g
- Servings 1
Ingredients
Tuna Mix
- 5 oz Canned Tuna in Water (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 of Deli Jalapeno (optional)
Baked Tortilla Chips (can sub with bread of choice)
- 1 Low Carb Flour Tortillas (you can use half a tortilla to reduce net carbs to ~3g)
- Cooking Oil Spray
Directions
1) Gather all the ingredients.
2) Preheat oven to 400 F. Note – if using regular bread, skip to step 6).
3) Cut tortilla into 8 wedges.
4) Lay tortillas evenly on a parchment lined baking sheet or silicone baking mat as pictured and generously over spray tortillas with cooking oil of your choice. Alternatively you can brush them with melted butter as well.
5) Bake for approximately 10-12 minutes until golden brown. If tortillas do not crisp, continue baking for an additional 2-3 minutes.
6) In the meantime, drain canned tuna of all liquid and place into a small mixing bowl.
7) Finely chop green onion and optional jarred jalapeno and place into the mixing bowl.
8) Add Kewpie Mayo, Soy Sauce, salt and black pepper into the mixing bowl and mix well.
9) Once tortilla wedges are done, take about 2 tbsp of tuna mix and place onto tortilla wedge. Add another tortilla wedge on top and enjoy as a sandwich.
Hope you enjoy your Japanese Tuna Sandwich!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
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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
Baked Tortilla Chips (can sub with bread of choice)
- 1 Piece Low Carb Flour Tortillas you can use half a tortilla to reduce net carbs to ~3g
- 1/2 oz Cooking Oil Spray
Instructions
- Gather all the ingredients.
- Preheat oven to 400 F. Note - if using regular bread, skip to step 6).
- Cut tortilla into 8 wedges.
- Lay tortillas evenly on a parchment lined baking sheet or silicone baking mat as pictured and spray generously over tortillas with cooking oil of your choice. Alternatively you can brush them with melted butter as well.
- Bake for approximately 10-12 minutes until golden brown. If tortillas do not crisp, continue baking for an additional 2-3 minutes.
- In the meantime, 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.
- Once tortilla wedge are done, take about 2 tbsp of tuna mix and place onto tortilla wedge. Add another tortilla wedge on top and enjoy as a sandwich.
Video
Nutrition
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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!
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!