Yuzu Tuna Sandwich with Chili Crisp

For a different take on the classic lunch sandwich, try this yuzu tuna sandwich with chili crisp. Served on crusty ciabatta with fresh arugula, creamy avocado, pickled cucumbers, and juicy tomatoes, this sandwich is easy to prepare and tastes extraordinary!

Watch how to make this

Ingredients

• Persian cucumber: Persian cucumbers are small, thin-skinned cucumbers that are often seedless and have a mild, crisp texture. They are typically about 4-6 inches long and have smooth, tender skin that doesn't require peeling.
• Rice vinegar: Used in the pickling liquid for the cucumbers and red onion, imparting a gentle acidity that balances the flavors.
• Red chili flakes: A key ingredient in the chili crisp, providing the primary source of heat. You can use Korean chili flakes also known as gochugaru, crushed red pepper, or Aleppo pepper.
• Star anise: In the chili crisp, star anise contributes a distinctive sweet and aromatic note that complements the heat from the chili flakes and the savoriness of the garlic and shallots. Its complex flavor adds depth to the chili crisp, making it more interesting and flavorful.
• Sichuan peppercorns: Sichuan peppercorns in the chili crisp provide a tingling, numbing sensation that enhances the spiciness of the chili flakes.
• Canned tuna: The main protein in the sandwich. It is convenient and easy to use, providing a quick and tasty filling for the sandwich.
• Yuzu: A citrus fruit known for its tart and fragrant juice that tastes like a blend of lemon, lime, and grapefruit. adds a distinctive citrusy tang to the tuna salad, enhancing its freshness and complexity.

Substitutions and variations

• Protein: Swap out the canned tuna for canned chicken for a different yet similar sandwich.
• Gluten-free: Use your favorite gluten-free bread instead of ciabatta.
• Yuzu: If you can't find yuzu juice, you can substitute it with lemon.

Step-by-step instructions

Step 1: Make pickled cucumbers

Let's start by making the pickled cucumbers. It's easy to make pickled cucumbers. All you have to do is slice a Persian cucumber, combine it with thinly sliced red onion, and add the brining liquid.

We're going to use hot water in the brining liquid to speed up the pickling process.

I like to use Persian cucumbers but you can also use Kirby, Japanese pickles, or even gherkins for smaller pickles.

Let the cucumbers sit in the brining liquid for at least 30 minutes and up to 1 week.

Step 2: Prepare chili crisp

Next, let's make the chili crisp. Combine chili flakes with ginger and sugar in a heat-safe bowl and set it aside. Korean chili flakes, also known as gochugaru, or Aleppo chili flakes work wonderfully in this recipe.

Pour the neutral oil (I like to use olive oil) into a medium saucepot along with the shallots, garlic, star anise, and peppercorns. Bring the oil to a simmer over medium heat and lower the heat. Continue to simmer the oil until the shallots and garlic are browned.

Keep an eye on the aromatics. If the oil seems too hot, take it off the stove and let it sit for a couple of minutes to lower the temperature.

Carefully pour the hot oil through a strainer placed directly on top of the bowl with the chili flakes. Discard the peppercorns and star anise but keep the shallots and garlic, adding them back to the oil once cooled.

Feel free to make the chili crisp up to 7 days in advance.

Step 3: Season tuna

Now it's time to season the tuna. Combine the drained canned tuna with mayonnaise, chopped cilantro, scallions, celery, yuzu, chili crisp, and Dijon mustard. Add 3 tablespoons of chili crisp for a spicier tuna salad. Give everything a good mix and season the filling with salt and pepper.

I can never find fresh yuzu juice so I stuck with bottled instead. If you have trouble finding yuzu, you can substitute it with lemon juice. However, the flavors won't be exactly the same.

Now it's time to assemble the sandwiches. Toast the ciabatta or any other sandwich bread and pile on the tuna, followed by the pickled cucumbers with onion, arugula, avocado, and tomato.

If you want a little extra chili, go ahead and drizzle more of that delicious chili crisp on top. Stack the top bun and lunch is served!

This yuzu tuna sandwich with chili crisp hit home for me. It had familiar flavors with the chili crisp and yuzu but was something new altogether. You can bet I'll be adding this to the regular menu rotation!

Make-ahead and storage

• Make-ahead: The pickled cucumbers and chili crisp can be prepared up to 1 week in advance. You can season the tuna the day before and assemble sandwiches right before serving.
• Store: Keep assembled sandwiches in the fridge, tightly wrapped for up to 1 day. The sandwich will start to get soggy over time so it's best to keep all the components separately and assemble the sandwich right before enjoying.

Frequently asked questions

Serving suggestions

Looking for delicious side dishes to serve with this sandwich? Here are my favorites:

Recipe

Print Recipe

Yuzu Tuna Sandwich with Chili Crisp

Total Time30 minutes mins

Course: Main Course

Cuisine: Chinese, Japanese

Keyword: sandwich, seafood

Servings: 2

Author: Christine Ma

Ingredients

Pickled cucumbers

• 1 Persian cucumber sliced
• ¼ red onion thinly sliced
• ¼ cup boiling water
• ¼ cup rice vinegar
• ½ teaspoon granulated sugar
• pinch of salt

Chili crisp

• 2 tablespoons red chili flakes
• ½ teaspoon minced ginger
• ½ teaspoon granulated sugar
• ⅓ cup oil
• 2 shallots thinly sliced
• 2 garlic cloves thinly sliced
• 1 star anise
• 1 teaspoon Sichuan peppercorns

Yuzu tuna salad

• 10 ounces canned tuna drained
• ½ cup mayonnaise
• ⅓ cup chopped celery
• 2 tablespoons chopped cilantro
• 2 scallions chopped
• 2-3 tablespoons chili crisp
• 1 ½ tablespoons yuzu juice
• 1 teaspoon dijon mustard
• salt and pepper

Remaining ingredients

• 2 ciabatta sandwich bread or any other type of sandwich bread
• ½ cup arugula
• 1 avocado sliced
• 1 tomato sliced

Instructions

• Make pickled cucumbers. Combine boiling water with rice vinegar, sugar, and salt, stirring until sugar is dissolved. Add cucumber and red onion and let sit for at least 30 minutes or overnight.
• Prepare chili crisp. Combine chili flakes with ginger and sugar in a heat safe bowl and set aside.
• Combine oil with shallots, garlic, star anise, and peppercorns in a medium saucepot. Bring to a simmer over medium heat. Reduce heat to low and continue to simmer until shallots are browned, about 7-8 minutes. Remove from heat. Place a strainer on top of the bowl with chili flakes and pour hot oil directly through strainer into the bowl. Discard peppercorns and star anise but reserve shallots and garlic. Let oil cool, then add back shallots and garlic.
• Combine canned tuna with mayonnaise, celery, cilantro, scallions, chili crisp, yuzu, and dijon mustard, mixing until well combined. Season with salt and pepper.
• Assemble sandwiches. Toast ciabatta and top bottom bun with yuzu tuna salad, pickled cucumbers and onion, arugula, avocado, and tomato. Drizzle extra chili crisp if deserved and top with remaining bun. Serve.

Notes

The chili crisp and pickled cucumbers can be prepared up to 1 week in advance.

Adjust the amount of chili crisp depending on how spicy you want your tuna sandwich.