Sriracha Tuna Melt

Print Recipe
Sriracha Tuna 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
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.