arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Open Faced Spicy Tuna Sandwich

Want a quick and easy yet nutritious lunch? Topped with wild caught tuna, tobiko roe and sriracha sauce, give this spicy tuna on our ancient grain bread a try!

15 mins
2~3 servings
  • 123Dough Bakery sourdough bread, sliced (We recommend American Ancient Grains or Canadian Ancient Grains.)
  • 1 can of wild caught tuna, drained
  • 1 avocado, sliced
  • 1/4 red onion, chopped
  • 4 chives, chopped
  • Extra virgin olive oil
  • 1 tablespoon of Tobiko (fish) roe
  • 1 1/2 tablespoons of mayonnaise
  • 1 1/2 teaspoons of sriracha (or to taste)
  • a pinch of chili flakes (or to taste)
  1. First, chop the red onion, soak it in a bowl of cold water, and set aside for 5~10 minutes.
  2. Drain the chopped red onion.
  3. In a small bowl, mix the tuna, Tobiko roe, red onion, mayonnaise, and sriracha.
  4. Slice the avocado and chop the chives.
  5. Toast the bread and drizzle some olive oil on top.
  6. Place the avocado on top of the bread.
  7. Place the spicy tuna on the avocado.
  8. Garnish with the chives and chili flakes.