The Year In Food » Fine Seasonal Eating

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I have long wanted to do a version of this sandwich here at The Year in Food. When I was in college, I was kind of obsessed with a version of this served at our school’s cafe. The ingredients are surprising and unexpected in a tuna sandwich: coconut, cilantro, walnuts and capers. It might sound weird, and I never would have considered this had I not first tried it at the cafe, but it’s pretty darn addictively delicious. It adds some of the elements of a banh mi sandwich and mashes them up with tuna. And it lacks mayonnaise, a plus for those of us who aren’t fans of mayonnaise in our tuna fish sandwiches.

So when the lovely ladies at Big Girls Small Kitchen proposed their Brown Bag Challenge, this was a natural choice. The recipe below is for a single sandwich, but it’s easily scaled up. And it’s a cinch to make. Enjoy!

For one sandwich

1 can tuna, drained
1 tablespoon olive oil
1 tablespoon yogurt
2 scallions, thinly sliced
1 tablespoon chopped walnuts
1 tablespoon chopped capers
1 tablespoon coconut flakes
1 tablespoon chopped fresh cilantro
2 teaspoons dijon mustard
salt + pepper to taste
2 slices bread

Combine the tuna with all ingredients. Add salt and pepper to taste. Spread on sandwich bread and garnish with lettuce. Pop it in a brown bag and you’re all set!

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  • la domestique - July 13, 2011 - 1:08 pm

    I’m liking the idea of coconut flakes on my sandwich. Sometimes weird is good…I totally get that. :)ReplyCancel

  • NicoleD - July 13, 2011 - 2:00 pm

    I can totally get down with this. In fact, this might be dinner tonight.ReplyCancel

  • bianca - July 13, 2011 - 5:51 pm

    This combination sounds completely un-traditional; and I love it. All these ingredients I would count as favorites- together in a sandwich, I can only imagine. That is, of course, until I make one for myself!ReplyCancel

  • Brian @ A Thought For Food - July 13, 2011 - 6:11 pm

    I think this is a fantastic sandwich… the flavor profiles, while unique, are so natural and refreshing. Beautiful dish, my dear!ReplyCancel

  • kankana - July 13, 2011 - 6:16 pm

    The idea of adding coconut flakes is excellent. It will add so much texture. Looking delicious!ReplyCancel

  • Jason McLeod - July 13, 2011 - 6:48 pm

    Looks amazingReplyCancel

  • Elizabeth @ Saffron Lane - July 13, 2011 - 6:50 pm

    NicoleD and I are on the same page. I’m sitting here working away, starving, and considering what to eat for dinner. This sounds too tempting and unique not to try!ReplyCancel

  • Rivki Locker (Ordinary Blogger) - July 13, 2011 - 6:56 pm

    What a unique and intriguing combination of ingredients. Definitely bookmarking this to try soon.ReplyCancel

  • Sasa - July 14, 2011 - 1:36 am

    Me too – anything with coriander (cilantro!) in it is a friend of mine. And coconut! It’s like holiday on a tropical island, but in my mouth ;PReplyCancel

  • Season with Reason - July 14, 2011 - 4:55 am

    I’ll eat coconut on anything – actually have some leftover in the freezer so I’m going to give this a try. Beautiful photo as always :)ReplyCancel

  • Lynda - July 14, 2011 - 3:37 pm

    You had me at cilantro. and coconut. and capers. This is so unexpected yet seemingly a perfect combination. Now if only I have all of the ingredients in my kitchen…ReplyCancel

  • Joanne - July 15, 2011 - 5:09 am

    It’s hard to get excited about a tuna sandwich. Like, seriously. but youve somehow managed it! This sounds absolutely amazing! I’m a sucker for anything with coconut.ReplyCancel

  • July seasonal food guide « FoodieGaga - July 15, 2011 - 9:41 am

    […] whole site is incredible. Check out this tuna sandwich with coconut and cilantro recipeĀ as a for instance. Inventive, farmer’s market recipes and lush photography make this site […]ReplyCancel

  • amelia - July 15, 2011 - 4:08 pm

    hey, thanks for all the blog love! Your site is awesome and this sandwich is very intriguing. Just may have to try.

    Kenny S. forever!


  • Mika - July 16, 2011 - 11:42 pm

    This is mouthwatering…I will use white beams instead of tuna, I’m sure it will taste good as well… ^_^ReplyCancel

  • Rita - July 19, 2011 - 2:43 am

    Even a simple sandwich looks wonderful if you take the picture… I love the idea of adding coconut flakes. Hubs would appreciate very much! :)ReplyCancel

  • Stephanie Unwin - July 19, 2011 - 5:51 pm

    This is delicious– just made it tonight for a lunch sammie tom. Delish and super easy!ReplyCancel

  • Kevin (Closet Cooking) - August 10, 2011 - 6:34 pm

    I like the flavour combinations in this tuna sandwich!ReplyCancel

  • SG - August 26, 2011 - 8:20 pm

    This was so delicious! I had never had tuna made this way and I am so sold and so excited that I can switch it up.ReplyCancel

  • Chickpea Salad with Coconut | Ahimsa - November 5, 2011 - 7:16 pm

    […] of chickpeas, celery, peppers, vegannaise, and mustard. I came across a recipe via StumbleUpon for Tuna Sandwich with Coconut and Cilantro from The Year in […]ReplyCancel

  • […] and just had a late night snack. So no dinner made that night. Just fridge grazing. Tuesday: Tuna Sandwich with Coconut and Cilantro Okay, this was such a great sammy to make. We had everything on hand. I was especially happy to use […]ReplyCancel

  • […] TUNA SANDWICH WITH COCONUT AND CILANTRO (adapted from The Year in Food) […]ReplyCancel

  • desiree - June 23, 2014 - 11:01 am

    I just made this today; and oh my, the best tuna sandwich I’ve ever eaten. Divine!ReplyCancel

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