Cheesy Tuna Sandwich Spread

Cheesy Tuna Sandwich Spread from Pinay In Texas Cooking Corner


  • 2 cans solid tuna in olive oil
  • ½ cup carrots, finely chopped
  • ½ cup celery, finely chopped
  • 1/8 cup yellow onion, finely chopped
  • 1/8 cup garlic chives, finely chopped
  • 1 Tbsp Jalapeño, seeds removed and finely chopped
  • ¾ cup mayonnaise
  • ½ cup finely shredded parmesan cheese
  • ½ cup finely shredded cheddar cheese
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ Tbsp sugar, optional 


Empty the cans of tuna (including the olive oil) in a bowl. Using a fork or spoon, flake the tuna. Add the rest of the ingredients and mix well. Enjoy either in a sandwich or in sandwich rolls.

To make the sandwich:

1. Toast two slices of any bread of your choice for about 3-4 minutes at 350F. (Toasting the bread will prevent the bread from being soggy after you put the spread.)

2. Apply tuna spread on both slices of bread. Garnish with green leafy lettuce and tomatoes in the middle (optional).

To make the sandwich rolls:

1. Place a slice of bread on a flat surface and use a rolling pin to flatten it. You may remove the crust if you want. 

2. Apply tuna spread on the bread, leaving about ½ inch space on all sides. Put a lettuce leaf on top of the spread. Apply another layer of spread on the lettuce. Roll up the bread tightly to enclose the filling. Cut roll crosswise into 4 slices.

Note: Transfer left-over spread in a tightly covered container and store in refrigerator. It will taste fresh up to 1 week.