Breakfast
Spicy Tuna Salad English Muffin Sandwich
Creamy tuna, kissed with Sriracha heat and toasted sesame, settles into a toasted whole-wheat English muffin and meets cool, lightly sweet cucumber slices for a bright, satisfying bite.
- Total
- 17 min
- Prep
- 17 min
- Serves
- 1
Nutrition per Serving
- Calories
- 349
- Protein
- 24g
- Carbs
- 31g
- Fat
- 15g
- Fiber
- 5g
- Sugar
- 8g
- Sodium
- 572mg
Ingredients
- 1 tsp rice vinegar
- 1/2 tsp low-sodium soy sauce
- 1/4 tsp honey
- 1/4 cup thinly sliced English cucumber
- 1 tbsp mayonnaise
- 1 tbsp thinly sliced scallion
- 1/2 tsp Sriracha or other hot sauce
- 1/2 tsp toasted sesame oil
- pinch of crushed red pepper (optional)
- 2 1/2 oz no-salt-added water-packed canned tuna, drained
- 1 toasted whole-wheat English muffin
Instructions
- Whisk vinegar, soy sauce and honey together in a small bowl. Add cucumber slices and toss to coat. Set aside.
- Combine mayonnaise, scallion, Sriracha (or other hot sauce), sesame oil and crushed red pepper, if using, in another small bowl. Stir in tuna.
- Drain the cucumbers. Spoon the tuna mixture onto one muffin half; top with the cucumbers. Cover with the other muffin half.