Tuna Sandwich Spread is just one of those Filipino snacks that can breeze through chaotic mornings or impossible merienda time. You know those days when the kids whine, “Mom, I’m hungry!” before you even had a sip of coffee? Yup, that kind of day. Tuna Sandwich Spread to the rescue! It’s cheap, lightning quick, and boy, my kids will eat this stuff by the spoonful if I’d let them. Promise, no drama, no fancy steps. Just food you can whip up with whatever’s already hiding in the pantry. 
Ingredients
Okay, here’s where you rummage through those kitchen shelves. For this Filipino Tuna Sandwich Spread, you’ll need:
- One 180g (or small) can of tuna, drained (oil or water, doesn’t matter much)
- About 1/4 to 1/3 cup mayonnaise (more, if you like things creamy)
- Two to three tablespoons sweet pickle relish (you could use diced pickles too)
- Salt and pepper to taste
- A squeeze of calamansi or lemon (optional, but trust me, level up)
- Sliced loaf bread, any kind (even that crusty last slice, why not?)
For me, if the fridge is running on empty, the bare minimum gets the job done. But if you have cheese, shredded carrots, maybe a hardboiled egg, don’t hold back. Fancy it up or keep it basic, nobody’s judging. 
Mix tuna with mayo
So here’s where the “magic” happens. Pop open your can of tuna and just plop it into a mixing bowl. Flake it up good, no big chunks, unless you’re after surprise bites (I do like a bit of chunk, if I’m honest). Add mayonnaise. Don’t stress measurements; eyeball it and taste as you go. I’ve goofed and made it too thick once or twice, so just add a tiny bit, mix, and see if it looks and tastes right.
Some folks (looking at you, Auntie Baby) swear by adding a splash of calamansi or lemon here for zing. Up to you. Mix, mix, mix until things look spreadable, not soupy. I mean, nobody wants soggy bread, right? Oh and I almost forgot, a tiny dash of salt and crack of pepper gives life—don’t skip unless you’re feeding super tiny kids.
“My picky eater honestly licked her plate clean after a spoonful of this. Not kidding!” – Mariel, mom of two
Add relish
This step? Now, I know not everyone’s crazy about sweet pickle relish. But listen, that little burst of tang and sweetness really boosts flavor. Try with just a tablespoon first, mix it in, and taste. I grew up in a house where we loved extra relish, so it’s pretty non-negotiable here.
Sometimes, I’ll even toss in a dash of grated carrot (if there’s any left over from my Spicy Beef Caldereta with Cheese Liver Spread, which is also a lifesaver for busy Pinoy moms).
Taste again. You want a good balance—creamy, a little sweet, a bit savory. If it feels like something’s missing, maybe it just needs another sprinkle of salt or another squeeze of citrus. Kitchen intuition, friend.
Spread on bread
Alright, now take that glorious tuna sandwich spread and slather it onto slices of loaf bread. Be generous! Seriously, skimping here is a crime. You want a nice thick layer because nothing’s sadder than biting into a dry sandwich.
Sometimes, on lazy Saturdays, we cut the sandwiches tiny—triangles or little squares. It just feels fancier (kids love them, apparently). Or if you want, toast the bread lightly for a bit more crunch (but my youngest thinks crunchy is “scary,” so we go soft).
For a party vibe (or if you’re pretending you’re at a five-star restaurant for snack), take a cookie cutter and make sandwich shapes. Hearts, stars—whatever floats your boat.
If you’re after a full meal inspiration, you should check out this Spicy Beef Caldereta with Cheese Liver Spread for another tasty Filipino family hit.
Serve cold
Some foods taste best straight out of the pot, but Filipino Tuna Sandwich Spread? Oh, it’s cool in every sense. I stash the bowl in the fridge for at least 15 minutes before making sandwiches if I have time. It firms up the spread a bit and brings all those flavors together.
Super tip: Make extra and pack it in a container for baon. It fits easily into lunchboxes, and trust me—kids happily trade snacks for this. If you want to mix it up, serve with crispy crackers instead of bread. Or, scoop it over sliced cucumber rounds. Even better, tuck it into a tortilla or pandesal if you have some lying around.
Serving Suggestions:
- Pair with hot chocolate or a fruit juice for easy merienda.
- Go with toasted bread for texture (if the kids allow it, of course).
- Add thin tomato or cucumber slices for extra color and crunch.
- Store leftovers in a covered container, lasts up to two days in the fridge.
Common Questions
Can I use fresh tuna?
Of course! Cook, flake, then mix. Honestly though, canned is easier and, let’s face it, already waiting in your pantry.
Is it safe for small kids?
Yep! Just mash and check for bones if you use anything but the workhorse canned version.
I hate mayonnaise, what now?
Try cream cheese or plain yogurt. Or half-mayo, half-sour cream if you’re feeling wild. It’s tasty, I promise.
Can I make it spicy?
Oooh, yes! A little chopped chili works wonders. Or add a squirt of sriracha for older kids (or yourself).
How long can I keep the spread?
Covered in the fridge, I’d say up to two days. Any longer, and flavor just starts getting… meh.
Ready for Your Next Snack Adventure?
There you have it. Filipino Tuna Sandwich Spread—so easy, it almost feels like cheating. No need to be a professional. Throw it together, serve it chilled, and watch the kids devour every last crumb. Want to get extra creative in the kitchen? Check out this tuna sandwich for a different twist, or if you want something heartier, this Spicy Beef Caldereta with Cheese Liver Spread is pure comfort food. So, what are you waiting for? Give it a go—and let me know if your picky eaters finally ask for seconds.
Tuna Sandwich Spread
Ingredients
Main Ingredients
- 1 can canned tuna (180g, drained) can be in oil or water
- 1/4 to 1/3 cup mayonnaise adjust for creaminess
- 2 to 3 tablespoons sweet pickle relish or diced pickles
- to taste salt add to preference
- to taste pepper add to preference
- 1 squeeze calamansi or lemon optional, for extra zing
- as needed slices loaf bread any kind
- optional shredded carrots, hardboiled egg, cheese for added flavor or texture
Instructions
Preparation
- Pop open the can of tuna and flake it into a mixing bowl.
- Add mayonnaise and mix well until spreadable but not soupy.
- Season with a tiny dash of salt and crack of pepper.
- Incorporate sweet pickle relish to taste.
- Mix until you achieve a creamy, slightly sweet, and savory flavor.
Assembly
- Spread the tuna mixture generously onto slices of loaf bread.
- Optionally, cut sandwiches into small shapes or toast the bread lightly.
Serving
- Chill the spread for at least 15 minutes before serving to enhance the flavors.
- Serve cold, optionally with crackers or over cucumber slices.