Every household has its own tuna spread recipe. I learned it from my mom, that a great tuna spread must contain boiled egg and onions. I boosted up the recipe learned from home and created a rich flavored spread great to bring it to work or for a picnic.

Servings: 5-6 sandwiches
Prep time: 50 minutes
Difficulty: 🍳 🍳 (2/5)


  • 3 long (6 short) ciabatta breads
  • 300 g (10,5 oz) of canned tuna in water
  • 1 red onion
  • 3-4 cloves of garlic
  • 5 radishes
  • 50 g (2 oz) of butter
  • 1/2 tablespoon of ground smoked paprika
  • 1 tablespoon of dried oregano
  • salt, pepper
  • 1 tablespoon of grated horseradish
  • 3 tablespoons of Dijon mustard
  • 2 eggs
  • 200 ml (3/4 of a cup) vegetable oil
  • 2 green onions
  • 1 handful of Kalamata olives
  • 1/2 red chilly pepper
  • few stems of parsley
  • 2 handfuls of baby spinach
  • 2 handfuls of cherry tomatoes


The first step you need to do is to drain your tuna from the excess water. Use a mash strainer and press the tuna meat with a spoon or fork. If you don’t drain the tuna, your spread will be runny.


We will make our own mayonnaise for this recipe, but of course you can used store one. Put in a bowl an egg yolk. Add a tablespoon of Dijon mustard and sprinkle it with some salt and pepper. Use a hand mixer or an egg-beater and mix the egg well with the mustard. Slowly pour the vegetable oil (1-2 tablespoons at the time) while constantly whisking the mixture. You can raise the speed when you poured all the oil and the mayonnaise becomes a bit more firm. After 7-8 minutes of whisking the mayonnaise should be ready. You will end up with 250 ml (1 cup of mayonnaise). You will only use the third or the half of this for the spread. The rest you can save for other dishes or sandwiches.


Next you need to cut the first group of vegetables. Chop the red onion into very tiny pieces. Mince the garlic and slice the radishes into tiny cubes.


Add the drained tuna along with the butter and 4-5 tablespoons of mayonnaise into a large bowl. Put 2 tablespoons of Dijon mustard and also add the grated horseradish. Place in the bowl the chopped red onion, radish and minced garlic along with the spices: ground smoked paprika, dried oregano, salt and pepper. Using a large fork stir the spread well.


Cut the Kalamata olives, the red chilly, the parsley and the green onions into thin slices. Save some parsley leaves and green onion for the plating.


Add these vegetables to the spread mixture and stir them in using a large fork.


Finally boil an egg for 10 minutes in salty water. Rinse it with cold water and let it stay for 10 more minutes in cold water – this way it will be much more easier to peel it. Cut the boiled egg on a chopping board into tiny cubes.


Add the boiled egg to the bowl and mix it well. At this point taste the tuna spread for additional seasoning. Add more mustard, salt or pepper if needed.


Cut the ciabatta bread sideways and place it on a plate or a chopping board. If you are using a long ciabatta bread, cut it also in half. Using a spoon place a few tablespoons of tuna spread on the bread. Rinse and drain the baby spinach leaves. Place them on the top of the spread. Cut some cherry tomatoes into quarters and and them on the top. Finally place some chopped green onion and parsley leaves for plating. Your tuna sandwich is done. Enjoy.


  • Kalamata olives > black olives
  • green onions > chives
  • baby spinach > rockets
  • ciabatta bread > french baguette