This tuna crunch filling is simple, easy and delicious. There is no cooking involved and you can use this filling for sandwiches, in salads, on baked potatoes or you can serve on seaweed thins. It takes around 5 minutes to prepare so it’s great for when time is limited.
If you’re looking for a hassle-free filing for your sandwiches or baked potatoes then try this crunchy tuna filling. The crunch comes from adding red onion and finely diced cucumber to give an extra crunchy texture. It is seasoned and mixed with mayonnaise to make a delicious filling you can enjoy for lunch or dinner. To make this tuna crunch filling, I use reduced fat mayonnaise to save on some calories but feel free to use any mayonnaise you prefer.
Ingredients for Tuna Crunch Filling
- Tuna – use canned tuna in brine or spring water.
- Onion – use red onions or spring onion if you prefer a milder flavour.
- Cucumber – use regular English cucumber.
- Salt – optional. If you are using brined tuna then you probably won’t need salt.
- Black pepper – use a good quality black pepper to season the tuna.
- Mayonnaise – you can use any mayonnaise but use reduced fat if you’re watching your calories.
- Lemon juice – squeezed from a fresh lemon.
- Parsley – use fresh parsley.
How to Make Tuna Crunch Filling
1. Open the can or pot of tuna and drain the liquid then add the tuna to a bowl. Finely chop the onion and the cucumber into small cubes then add them to the tuna.
2. Season the tuna with salt if using and black pepper then add the mayonnaise, lemon juice and some chopped parsley. Mix well to combine then refrigerate until needed.
- This recipe uses 1 can of tuna and serves 2. The recipe can be easily be doubled to serve 4.
Nutrition based on 1 serving with reduced fat mayonnaise - Calories: 130kcal | Fat: 5.9g | Saturates: 0.7g | Carbs: 3.4g | Sugar: 1.7g | Fibre: 0.6g | Protein: 16.0g | Salt: 0.84g.
Store any leftover tuna crunch filling in the fridge for up to 2 days.
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Tuna Crunch Filling (for sandwiches or salads)
- 110g tuna (steaks or chunks) 1 can
- ½ small red onion
- 40g cucumber
- ½ teaspoon salt omit if using brined tuna
- ½ teaspoon black pepper
- 40g reduced fat mayonnaise
- 1 teaspoon lemon juice squeezed from a fresh lemon
- 1 sprig parsley optional
- Open the can or pot of tuna and drain the liquid then add the tuna to a bowl. Finely chop the onion and the cucumber into small cubes then add them to the tuna.
- Season the tuna with salt if using and black pepper then add the mayonnaise, lemon juice and some chopped parsley. Mix well to combine then refrigerate until needed.