Tuna just got a serious flavor upgrade! This BBQ Tuna Sandwich recipe brings smoky-sweet BBQ sauce and creamy coleslaw together with tender tuna for a delicious twist on your lunch routine that takes less than 20 minutes to make! The best part? It's high in protein!
This barbecue tuna sandwich recipe takes canned tuna to a whole new level - trust me, it might just become your favorite sandwich! It is a take on a BBQ "pulled" pork sandwich but using canned tuna. This means higher and leaner protein than the traditional pulled pork sandwich!
The homemade BBQ sauce is super easy to whip up and adds an amazing smokey flavor, but you can opt for a store bought barbecue sauce if you prefer. And I love how the tangy coleslaw gives that perfect crunch against the saucy tuna! The coleslaw is a MUST for that contrasting flavor and texture which makes this sandwich so good!
Make the filling ahead of time as a high protein meal prep! Then assemble it throughout the week when you're ready to dig in or enjoy it as is!
Disclaimer: This post is not sponsored, and any brands mentioned are based solely on personal preference. All opinions are my own, and although I have worked with the brands mentioned before, I receive no compensation for mentioning specific products in this post.
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Ingredients
For the Coleslaw:
- Cabbage: Fresh and finely shredded for the best texture. Pre-packaged coleslaw mix works in a pinch!
- Mayo: Creates a creamy base for the dressing.
- Sugar: Just enough to balance the acidity without making it too sweet!
- Apple Cider Vinegar: Adds brightness and tang.
- Salt & Pepper: To taste.
For the Tuna Sandwiches:
- Canned Tuna: My favorite brand is Wild Planet, since it is wild caught and sustainable. However, you can use any of your favorite canned tuna here. Just make sure it is packed in water, not oil.
- Tomato Paste: This is a flavorful base to the BBQ sauce.
- Water: Just to water it down a little!
- Apple Cider Vinegar: Adds just the right about of tang.
- Brown Sugar: Provides that characteristic BBQ sweetness and helps to thicken the sauce.
- Salt & Pepper: To taste!
- Worcestershire Sauce: For a bit of umami flavor.
- Liquid Smoke: This is the secret to truly delicious barbecue sauce!
- Smoked Paprika: For added smoky flavor.
- Cayenne Pepper: For a bit of spice!
- Buns: Use your favorite hamburger buns here.
See recipe card for quantities.
How to Make the Best BBQ Tuna Sandwich
Step 1: In a bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and black pepper. Add in shredded cabbage and toss to dress. Refrigerate for 30 minutes before serving.
Step 2: In a pan over medium-low heat, add the tomato paste. Saute for a few minutes until it caramelizes slightly. Add water and stir to dissolve the tomato paste. Add in apple cider vinegar, brown sugar, salt, worcestershire, liquid smoke, smoked paprika, black pepper, and cayenne pepper. Mix to combine.
Step 3: Bring to a gentle boil and reduce until the sauce has thickened. Reserve half of the sauce and set aside to use when assembling.
Step 4: Add in 2 cans of Wild Planet's Albacore Wild Tuna. Gently crush it with a fork to smaller pieces, as desired. Toss it in the sauce and remove from heat.
Step 5: To assemble, add the BBQ tuna onto the bottom bun, top with coleslaw, and add the reserved BBQ sauce as desired. Top with the top bun and enjoy immediately!
Variations & Substitutions
Here are some easy swaps you can make with these canned tuna bbq sandwiches!
- Make it spicier by doubling the cayenne. adding a dash of hot sauce, or serving with some pickled jalapeños.
- Go lighter by using Greek yogurt or light mayo instead of regular mayo in the coleslaw.
- Skip the bun and serve over mixed greens for a low-carb option, or serve with a gluten-free bun for a gluten free tuna BBQ sandwich.
- Swap the tuna for canned salmon or chicken if preferred. I like to use tinned fish for ease, but you can also use cooked and shredded tuna or salmon.
- For ease, you can use a store-bought BBQ sauce instead of making a homemade sauce!
Top Tips
- Don't rush the sauce. Caramelizing the tomato paste is a crucial step for developing deep flavor, and allowing it to thicken until it coats the back of the spoon is essential so it will thoroughly coat the tuna!
- Adjust consistency as needed. If your BBQ sauce gets too thick, add water a tablespoon at a time. If it is too thin, let it simmer a little bit longer.
- Drain the tuna well to prevent a watery sauce.
- Gently fold the tuna into the sauce to maintain some texture rather than breaking it down completely!
Storage
BBQ Tuna: Refrigerate leftovers in an airtight container for up to 2 days.
Coleslaw: Best enjoyed within 24 hours, though it will keep for up to 2 days.
Assembled Sandwiches: These don't store well once assembled. It is best to keep the components separate until ready to serve!
FAQs
Absolutely! Prepare the BBQ sauce and coleslaw separately and store in the refrigerator until ready to use and assemble. I wouldn't prepare them more than one day ahead of time, for the best textures and flavor. Just add the tuna to the BBQ sauce before serving on fresh buns!
Most kids enjoy it! You can reduce or omit the cayenne pepper if serving to little ones.
More Lunch Recipes to Try
BBQ Tuna Sandwich Recipe
Ingredients
For the Coleslaw
- 4 cups Cabbage shredded
- ⅓ cup Mayonnaise
- 2 teaspoon Sugar
- 3 ½ teaspoon Apple Cider Vinegar
- ¾ teaspoon Salt
- ⅛ teaspoon Black Pepper
For the Sandwiches
- 2 5 oz cans of Wild Planet Albacore Wild Tuna
- 6 tablespoon Tomato Paste
- 2 cup Water
- 2 tablespoon Apple Cider Vinegar
- ½ cup Brown Sugar
- 2 teaspoon Salt
- 2 tablespoon Worcestershire
- 1 teaspoon Liquid Smoke
- 2 teaspoon Smoked Paprika
- ½ teaspoon Black Pepper
- ½ teaspoon Cayenne Pepper
- 2 Burger Buns
Instructions
- In a bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and black pepper. Add in shredded cabbage and toss to dress. Refrigerate for 30 minutes before serving.
- In a pan over medium-low heat, add the tomato paste. Saute for a few minutes until it caramelizes slightly. Add water and stir to dissolve the tomato paste. Add in apple cider vinegar, brown sugar, salt, worcestershire, liquid smoke, smoked paprika, black pepper, and cayenne pepper. Mix to combine.
- Bring to a gentle boil and reduce until the sauce has thickened. Reserve half of the sauce and set aside to use when assembling.
- Add in 2 cans of Wild Planet's Albacore Wild Tuna. Gently crush it with a fork to smaller pieces, as desired. Toss it in the sauce and remove from heat.
- To assemble, add the BBQ tuna onto the bottom bun, top with coleslaw, and add the reserved BBQ sauce as desired. Top with the top bun and enjoy immediately!
Notes
- BBQ Tuna: Refrigerate leftovers in an airtight container for up to 2 days.
- Coleslaw: Best enjoyed within 24 hours, though it will keep for up to 2 days.
- Assembled Sandwiches: These don't store well once assembled. It is best to keep the components separate until ready to serve!
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