Sriracha Tuna Melt

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Sriracha Tuna Melt
sriracha melt
Servings
Sandwiches - 1/2 C Portions
Ingredients
  • 1 64oz Can Wild Planet Wild Albacore Tuna no liquids added Do not drain - If using Wild Planet pouch-packed or water-packed tuna, see recipe notes below.
  • 1 Cups Greek Yogurt Nonfat
  • 1 Cups Mayonnaise
  • 3 Tbsp Sriracha
  • 1 Tbsp Mustard
  • 2 Tbsp Pickle Relish Sweet
  • 1/2 Cups Red Onions Short julienne
  • 3/4 Cups Celery Fresh, small dice
  • 20 Slices Cheese Muenster or Provolone
  • 2 Loaves Ciabatta Bagguete 20"
  • 5 Cups Arugula Fresh
Servings
Sandwiches - 1/2 C Portions
Ingredients
  • 1 64oz Can Wild Planet Wild Albacore Tuna no liquids added Do not drain - If using Wild Planet pouch-packed or water-packed tuna, see recipe notes below.
  • 1 Cups Greek Yogurt Nonfat
  • 1 Cups Mayonnaise
  • 3 Tbsp Sriracha
  • 1 Tbsp Mustard
  • 2 Tbsp Pickle Relish Sweet
  • 1/2 Cups Red Onions Short julienne
  • 3/4 Cups Celery Fresh, small dice
  • 20 Slices Cheese Muenster or Provolone
  • 2 Loaves Ciabatta Bagguete 20"
  • 5 Cups Arugula Fresh
sriracha melt
Instructions
  1. Open can of Wild Planet Wild Albacore Tuna. Do not drain. Place the tuna with all of the natural liquid from the can into a mixing bowl. Gently flake the tuna into small/medium size pieces, then lightly toss with the natural liquid to evenly blend.
  2. Place the yogurt, mayonnaise, sriracha, grain mustard, pickle relish, red onion and celery in a separate mixing bowl. Stir to evenly combine.
  3. Gently fold the mixture into the reserved bowl of tuna to evenly combine.
  4. Tuna salad should have visible small-medium size pieces of tuna throughout.
  5. Place in a covered container. Label, date and reserve refrigerated at 35-38°F. Will hold for up to 5 days under proper refrigeration.
  6. Slice whole baguettes in half lengthwise, then slice each half into 5 equal 4” long pieces. Toast the pieces until crispy and golden, then reserve covered at room temperature.
  7. For 1 order: Place cheese slice on 1 toasted 4" baguette. Evenly spread ½ C of the reserved sriracha tuna mixture on top. Bake in 425° F convection oven for approximately 2 minutes. Remove from oven and top with ¼ C fresh arugula. Serve immediately.
  8. Repeat for remaining orders, as needed.
Recipe Notes

• Try different cheese varieties for a signature touch.

• Experiment with other varieties and shapes/slices of bread.

• Can easily be turned into a panini or quesadilla.

• Substitute hot sauce, harissa, or chiles for sriracha.

• Fold chopped, fresh avocado into the sriracha tuna mixture for additional indulgence.

• Top with sprouts or micro greens.

• Use Wild Planet Wild Albacore Tuna throughout your menu for craveable on-trend flavor, clean protein, health/wellness and diversity.