BBQ Tuna Sandwich Recipe
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!
Servings: 2 sandwiches
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
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!