Spicy Tuna & Pickle Smash
Tinned tuna has an image problem. It gets associated with sad desk lunches and diet food, which is a real shame because good tinned tuna is actually a fantastic ingredient. It’s ready immediately, it takes on flavour brilliantly, and when you treat it right instead of just dumping it on some iceberg lettuce, it becomes something genuinely worth eating.
This spicy tuna smash is very much in the “treat it right” category. The base is Kewpie mayo (if you haven’t switched to Kewpie yet, consider this your sign) with sriracha, sesame oil and a little soy sauce. It’s creamy, it’s spicy, it has that deep umami that makes you keep going back for another bite. The pickled cucumbers cut through the richness and add the kind of sharp briny crunch that this style of flavour needs. You fold in spring onions, pile the whole thing onto toasted sourdough, and finish with sesame seeds and a squeeze of lime.
It tastes like something you’d get at a good Japanese-inspired cafe. It takes maybe five minutes to make and costs next to nothing. That’s the kind of recipe I like.
The thing that makes this work beyond just “tuna with stuff” is being deliberate about the smash. You break up the tuna with a fork but you don’t obliterate it: you want a rough, creamy mixture with some texture, not a smooth paste. The Kewpie and sriracha turn into a sauce that coats everything, and the pickles give you something to bite into. It’s all about contrast.
Why This Smash Works
Kewpie mayo is richer and slightly sweeter than regular mayo, which matters here. The combination of sesame oil and soy sauce adds depth you can’t get from salt alone. Sriracha brings heat but also a slight sweetness and garlic note, which is different from just adding chilli flakes. The cornichons are the secret weapon: they’re sharp and crunchy and they cut through the richness in a way that fresh cucumber wouldn’t quite do.
Don’t skip the lime at the end. That fresh acid lifts the whole thing.
How to Eat This
On toasted sourdough is the classic move. On sushi rice with a sheet of nori and some pickled ginger if you want to turn this into a bowl situation. In a wrap with cucumber ribbons for something handheld. On rice crackers for an afternoon snack that doesn’t mess around. However you eat it, make more than you think you need. Cold spicy tuna smash eaten straight from the container over the sink the next day is also a perfectly valid choice.
FAQs
What tinned tuna is best for this smash?
Tuna in spring water works best for the spicy tuna smash because it gives you more control over the final flavour and the Kewpie and sriracha sauce coats it cleanly. Tuna in oil can work but it makes the mixture richer and sometimes a little greasy. Whatever you use, drain it well and break it up properly with a fork before adding the other ingredients.
How long does spicy tuna smash keep in the fridge?
The spicy tuna smash keeps in the fridge for up to 2 days in an airtight container. It's best eaten the same day if possible, as the sesame oil can become quite strong after a day. Give it a stir before serving, taste for seasoning and add a little extra lime juice to freshen it up.
Can I make this smash less spicy?
Yes, simply reduce the sriracha or leave it out entirely and the spicy tuna smash still tastes great. The sesame oil, soy and Kewpie combination is delicious on its own without any heat. You can also add a little more Kewpie to mellow it out if you've gone in too heavy on the sriracha. Taste as you go.
What can I swap for Kewpie mayo?
Regular whole-egg mayonnaise works as a substitute for Kewpie in this recipe. The flavour will be slightly less rich and sweet but the smash will still taste good. Add a tiny pinch of sugar if you're using regular mayo to get closer to the Kewpie flavour. Kewpie is widely available in Asian grocery stores and most large supermarkets now and it genuinely does make a difference in this recipe.
Spicy Tuna and Pickle Smash
Serves: 2 | Prep time: 5 mins | Cook time: 0 mins
Ingredients
300g tinned tuna in spring water, drained
2 tbsp Kewpie mayo
1 tbsp sriracha
1 tsp sesame oil
1 tbsp soy sauce
3 small pickled cucumbers (cornichons), finely diced
2 spring onions, thinly sliced
1 tbsp sesame seeds
Squeeze of lime
2 slices sourdough, toasted
Method
Add the tuna to a bowl and break it up with a fork.
Add the mayo, sriracha, sesame oil and soy sauce. Smash and mix until creamy but still has some texture.
Fold through the diced pickles and most of the spring onions.
Toast the sourdough. Pile the smash on generously.
Finish with sesame seeds, remaining spring onion and a squeeze of lime.
Recipe Notes
Store in an airtight container in the fridge for up to 2 days. Stir well before serving and add a fresh squeeze of lime to lift the flavour. Best piled onto toast as needed rather than pre-assembling.