Spicy Tuna Tartine

06 April 2026

A tartine is typically toasted on only one side to achieve a specific, dual-textured experience: a crunchy base that supports toppings while maintaining a soft, moist side that absorbs flavors. This method prevents the bread from becoming fully dried out or too crunchy Our Spicy Tuna Tartine is a creamy, savory blend of tuna with a spicy kick of Sriracha and tangy mayonnaise, creating a balanced flavor with umami notes, and a touch of sweetness. Chili crisp adds crunch and texture on a bed of nutty, caramelized rye toasts.

Total Time -
About 15 minutes

INGREDIENTS -

Serves 2 -

One can of tuna in olive oil
6 - 8 cherry tomatoes
2 green onions
2 tablespoons Kewpie Mayonaisse
2 tablespoons Sriracha
1 tablespoon chili crisp (with peanuts)
1 tablespoon extra-virgin olive oil
Rye bread
Coarse salt and pepper to taste
Italian parsley
Maldon salt flakes for garnish

TOOLS -

Cast iron skillet
Offset spatula
Pepper mill

PREPERATION -

• Add drained tuna to a mixing bowl with one tablespoon mayonnaise, Sriracha, chili crisp, chopped green onions, halved cherry tomatoes, salt, and pepper and mix

• Place skillet at about 7 of 10 on a gas stove, with a few drops of olive oil

• Coat one side of rye bread with mayonaisse

• When olive oil begins to bubble place bread mayonnaise side down

• Cover with tuna mixture, drizzle of olive oil

• Cut and garnish with chopped Italian Parsley, Maldon salt flakes, and black pepper

NOTES -

• Tuna in olive oil adds a dimension of flavor that couples nicely with the other ingredients

• Toasting bread in an iron skillet adds flavor, color, texture, and nuance that can not be duplicated with a toaster or oven

• The mixture of mayonaisse and olive oil ups the burning point, allowing for a bigger crisp, and more flavor

• Kewpie Mayonnaise is preferred as it is a blend of egg yolks and vinegars resulting in a rich, tangy and umami-forward flavor, and creamy texture that works well with tuna.