Description
This Japanese-Style Tuna Sandwich (Tuna Sando) is creamy, savory, and incredibly soft, made with fluffy Japanese milk bread (shokupan), a rich tuna-mayo filling, and a touch of umami from soy sauce or dashi. Inspired by Japanese convenience store sandwiches, this simple yet delicious sandwich is perfect for a quick lunch or snack!
Ingredients
For the Tuna Filling:
- 1 (5 oz) can tuna, drained
- 2 tbsp Japanese mayonnaise (Kewpie)
- 1 tsp soy sauce (or 1/2 tsp dashi powder for umami)
- 1/2 tsp Dijon mustard (optional)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 tsp lemon juice
For the Sandwich:
- 4 slices Japanese milk bread (Shokupan) or soft white bread
- 1 tbsp unsalted butter, softened (optional, for extra richness)
- 1/2 cup shredded lettuce (optional)
Instructions
-
Prepare the tuna filling – In a bowl, mix tuna, Kewpie mayo, soy sauce (or dashi), Dijon mustard, salt, black pepper, and lemon juice until smooth.
-
Prepare the bread – Lightly butter one side of each bread slice for extra richness.
-
Assemble the sandwich – Spread the tuna mixture evenly onto two slices of bread. Add shredded lettuce, if using.
-
Seal and trim – Place the remaining bread slices on top. Gently press down, then cut off the crusts for an authentic Japanese sandwich shop look (optional).
-
Serve and enjoy – Cut diagonally into triangles and serve immediately, or wrap in plastic and chill for 15 minutes for the best texture.
Notes
- Kewpie mayo gives the best umami-rich, creamy flavor—regular mayo works too but won’t be as rich.
- Swap soy sauce for miso paste for a deeper umami taste.
- For a richer version, toast the bread lightly before assembling.
- Pairs perfectly with miso soup or green tea for a classic Japanese meal!
