Salsa Sandwich

Forget mayo-heavy tuna salad. This sandwich tops bread with a vibrant fruit salsa made from diced mango, orange, pear, red bell pepper, and jalapeno, all tossed with cilantro, lime juice, red onion, and a pinch of cumin. Chunks of canned tuna go on top, and the salsa does all the work of a condiment.

The fruit needs about 30 minutes to sit after mixing so the lime juice, cumin, and jalapeno have time to season everything through. That resting time turns a rough chop of fruit into an actual salsa with blended flavors.

The sweetness of the mango and pear against the heat of the jalapeno and the brininess of the tuna creates a sandwich that tastes like something you’d order at a beachside cafe.

Pro Tips

• Dice all the fruit to a uniform small size so every bite gets a mix of flavors.
• Use firm, slightly underripe mango and pear. Overripe fruit turns mushy in the salsa and makes the bread soggy.
• Drain the tuna well and leave it in chunks rather than flaking it. The texture contrast against the soft salsa is part of the appeal.
• Let the salsa come to room temperature before spreading. Cold salsa mutes the flavors.

Variations

• Swap tuna for grilled shrimp or smoked salmon for an upgraded version.
• Use papaya instead of mango for a softer, more tropical flavor.
• Add diced avocado to the salsa right before serving for creaminess.