2 ratings

Spicy Tuna & Egg Salad Sandwich

Staff Writer
Jane Bruce

The combination of tuna salad and egg salad is inspired by a frequent sandwich made by my mother, and this recipe is spruced up with a spicy idea from a previous SWAT ingredient. With the addition of some good bread and an herb salad mix (or watercress, if you can find it), it is a sandwich most might not think of making, but one that makes lunch (or breakfast) so much better.

Ready in
25 m
Prep15 m
Cook10 m
Deliver Ingredients


For the egg salad

  • 4 hard-boiled eggs, peeled and chopped
  • 1 Tablespoon mayonnaise
  • 2 Teaspoons Dijon mustard
  • 2 Teaspoons spicy mustard
  • Paprika, to taste
  • Salt and pepper, to taste

For the spicy tuna salad

  • One 5-ounce can chunk white albacore, drained and mashed with a fork
  • 1 Tablespoon mayonnaise
  • 2 Teaspoons Sriracha
  • Salt and pepper, to taste

For the sandwich

  • Bread (of your choice)
  • Herb lettuce mix or watercress


For the egg salad

In a large bowl, lightly mix the eggs with the mayonnaise and mustards, making sure to fold in the ingredients without actually mashing them together. Season with a couple of dashes of paprika, and salt and pepper to taste. Refrigerate until ready to use. 

For the spicy tuna salad

In a small bowl, mix the tuna, mayonnaise, and Sriracha. Add salt and pepper to taste. Place in the refrigerator to cool. 

For the sandwich

Combine a thin layer of the spicy tuna salad and a slightly thicker layer of the egg salad on 1 side of your sandwich bread. Add your desired amount of spring herb mix or watercress, and top with the final layer of bread. Serve and enjoy!

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.