Tuna Crunch Sandwich Spread

Preparation info

  • Difficulty


  • Makes


    decent-sized jar

Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

This is based on the original Heinz sandwich spread that I loved throughout my childhood, with extra protein added to make it my own. Use it as a sandwich filler with fresh crunchy salad, or spread on crackers or toast, as a dip, or tossed through warm or cold pasta – it’s very versatile and good for you. To make it vegan, use a vegan mayo and replace the tuna with roughly mashed cooked chickpeas.


  • 1 medium carrot
  • 2 small pickled gherkins
  • 1 pepper – any colour
  • 1 tbsp any light vinegar
  • 1 x 145 g tin of tuna in brine or spring water
  • 3 tbsp mayonnaise
  • 1 tbsp tomato ketchup or tomato puree
  • ½ tsp mustard – any kind
  • salt and pepper, to taste


First very finely chop your vegetables; it’s easiest to do this by dicing them then pulsing briefly in a blender or food processor, but if you don’t have one, grate the carrot and gherkins using the large holes on a box grater, and very finely chop the pepper by hand, taking care to discard the seeds and stalk.

Transfer the very small pieces of veg to a mixing bowl, and add the vinegar and salt and pepper.

Drain the tuna thoroughly in a sieve, giving it a quick rinse under a cold running tap to chase away any briny residue. Add it to the mixing bowl, and stir into the veg.

In a separate small bowl, combine your mayonnaise, ketchup or puree and mustard. Mix well until it is a uniform colour, then stir into the tuna and veg to coat it.

Spoon the sandwich spread into a clean jar, seal, and store in the fridge for up to 4 days. Not recommended for freezing.