Here is a great recipe for a tuna sandwich with a twist, delicious for kids and grown-ups alike. Roasted pepper adds great flavor and depth to the tuna, and Dijon and vinegar add just the right tanginess. You can keep this tuna spread in the fridge for snacking after school as well, and it also makes a great party dip with sliced veggies.


Tuna and roasted red pepper sandwich

Tuna spread with roasted red pepper

If using roasted red peppers in vinegar, omit the white vinegar in the recipe. Keep in the refrigerator for up to 3 days.


  • 2 cans tuna, 184g each
  • 3/4 cup light mayonnaise
  • 1 teaspoon Dion mustard
  • 1 teaspoon white vinegar
  • 1/2 roasted red pepper, fresh or jarred
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper


  1. If using fresh red peppers, place in the oven and broil for a 4-5 minutes per side, turning with tongs. Once roasted on all sides, remove from the oven and tightly wrap in parchment to allow the steam to loosen the pepper's skin. After 10 minutes or so, the pepper should be cool enough to peel.
  2. Drain the canned tuna, squeezing out all excess liquid.
  3. Place all the ingredients in a food processor with the blade attachment, and process for a few minutes until smooth. Adjust seasonings to taste.

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