Tuna Melt on Hot Dog Buns: A Quick Greek Bite
A light, protein-packed tuna sandwich with creamy cheese, fresh herbs, and a hint of chili, all tucked into a warm hot dog bun.
- Prep15 min
- Cook2 min
- Total17 min
- DifficultyEasy
- Servings4
This is not your average tuna sandwich. We're mixing flaked tuna with light cream cheese, chopped tomato, sweet corn, and briny capers, all brightened up with lemon zest and fresh mint. The filling is piled into toasted hot dog buns, then finished with crunchy pickles, peppery rocket, and a kick of fresh chili. Perfect for a speedy lunch or a light dinner, this sandwich comes together in just 15 minutes. It's a satisfying, no-fuss meal that feels special without any extra effort.
Ingredients
Servings
For serving
Converted amounts are rounded.
Method
- In a bowl, combine the well-drained tuna with the light cream cheese and mash together with a fork.
- Squeeze the tomato half to remove excess liquid, then finely chop the flesh. Add the chopped tomato to the bowl.
- Add the corn, capers, pepper, lemon zest, lemon juice, the finely chopped green part of the spring onion, and the finely chopped mint. Mix everything well with a spoon.
- Heat a grill pan or a non-stick frying pan over medium-high heat.
- Place the hot dog buns in the hot pan and toast for 1–2 minutes on each side, until lightly golden.
- Cut each toasted bun in half lengthwise. Drizzle the cut sides with the olive oil and season with a pinch of salt and pepper.
- Divide the tuna filling equally among the buns, using about 2 tablespoons per sandwich. Top with the pickled cucumber, a handful of rocket, and the finely chopped chili pepper.
- Serve the sandwiches with extra rocket on the side and a drizzle of olive oil.
💡 Tips
- For extra crunch, toast the buns in a toaster or under the grill.
- If you don't have light cream cheese, use regular cream cheese or even Greek yogurt mixed with a little mayonnaise.
- The filling can be made a day ahead and kept in the fridge.
Inspired by a recipe from Άκης Πετρετζίκης