Easy Tuna Sandwich Recipe

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A classic tuna sandwich starts with a well-balanced tuna salad, and my version builds flavor from oil-packed tuna, crisp celery, fresh herbs, and a tangy mix of dijon and pickles. Piled onto toasted bread, it’s easy to make but layered in a way that makes this recipe stand out from the usual.

If you have extra tuna on hand, try recipes like this delicious Tuna Tartare, Tuna Confit and Tomato Salad, Tuna Poke Bowl, and Tuna Couscous Salad recipe next.

easy-tuna-sandwich-recipe

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Tuna sandwiches have always been one of my favorite homemade lunches. This tuna fish sandwich is light, fresh, savory, and just the right amount of salty, with that perfectly flaky texture that always takes me back.

I keep this recipe simple but intentional, mixing in shallots, capers, and a squeeze of fresh lemon juice for extra flavor. I make this all the time, so I’ve got my sandwich-making down to a science. Let’s get started.

Why This Tuna Salad Sandwich Recipe Works

  • Not soggy – A good tuna fish sandwich should never be soggy. I keep the tuna salad creamy without overdoing it, then layer it on toasted bread with lettuce to keep everything crisp.
  • Better than store-bought – This homemade tuna sandwich skips the heavy, bland deli versions. Shallots, capers, dijon, and lemon bring real flavor.
  • Quick and easy – This tuna sandwich recipe comes together in about 15 minutes with no cooking required.
  • Great for meal prep – The tuna salad holds up well in the fridge, so you can make it ahead and assemble when you’re ready.
  • Good texture – Flaky tuna, crisp celery, and a creamy dressing keep each bite balanced.

Tool You’ll Need

tuna-sandwich

Ingredients You Will Need

When I’m making a tuna sandwich, I pay attention to how everything comes together. The goal is a tuna sandwich filling that’s creamy, well-seasoned, and has just enough texture so every bite feels layered instead of one-note. For the exact measurements, see the recipe card below.

  • Oil-packed tuna – I like using a mix of drained tuna and tuna with a bit of the oil left in. It keeps the tuna sandwich filling rich and cohesive without needing a ton of mayo.
  • Mayo, dijon, and lemon juice – This is where the flavor comes together. The mayo adds creaminess, dijon brings a little sharpness, and lemon keeps everything from tasting too heavy.
  • Shallots, celery, and capers – This combo gives the tuna salad texture and balance. You get crunch from the celery, a mild bite from the shallots, and that briny pop from the capers.
  • Fresh dill and pickles – These two brighten everything up. The dill adds freshness, while the pickles bring a slight sweetness and tang that works really well with the tuna.
  • Sourdough bread and lettuce – I always go for toasted sourdough here. It holds up to the tuna salad and adds structure, while the lettuce keeps things crisp.
  • Kosher salt and black pepper – Don’t treat this like an afterthought. Salt brings the whole tuna sandwich filling to life, and black pepper adds that little bite that keeps it from tasting flat.
tuna-sandwich-recipe

How To Make a Tuna Sandwich

Learn how to make an easy tuna sandwich with these simple instructions.

Prepare the Tuna Salad

Start by draining one can of tuna and leaving a bit of the oil in the other. Add both to a bowl and gently break the tuna into smaller pieces so it stays slightly chunky.

Mix in the mayo, shallot, celery, capers, dill, dijon mustard, pickles, and lemon juice, then season with salt and black pepper. Everything should come together into a creamy, well-seasoned mixture that works perfectly as a tuna fish sandwich recipe.

Assemble the Sandwich

Toast the sourdough until golden, then spread a thin layer of mayo and dijon on each slice. This adds extra flavor and helps the bread hold up once the tuna is added.

Layer on butter lettuce, then spoon over the tuna salad and gently press the sandwich together. This makes a classic tuna salad sandwich with great texture in every bite.

Make Ahead Tip

This tuna salad can be made ahead and stored in the fridge for up to three days. The flavors deepen over time, so it’s even better the next day when everything has had a chance to sit.

tuna-salad

Other Ways to Serve Tuna Salad

  • Tuna Dip – Serve this tuna salad with crackers or toasted bread for an easy snack or appetizer.
  • Lettuce Wraps – For a low-carb option, spoon the tuna into crisp lettuce leaves for a lighter take.
  • Tuna Wrap – Roll it up in a tortilla for a quick, on-the-go meal.
  • Tuna Salad Bowl – Add a scoop to a bed of leafy greens with extra veggies for a simple, protein-packed lunch.
  • Tuna Pasta – Toss the tuna salad with cooked pasta for an easy lunch or side.
  • Tuna Melt – Layer the tuna salad on sourdough, add slices of cheese, and cook in a skillet until the bread is golden and the cheese turns perfectly melty.

Tips for the Best Tuna Sandwich Recipe

  • Choose the right tuna. I like using oil-packed tuna for a richer flavor and better texture in the tuna salad.
  • Use fresh ingredients. Fresh dill, crisp celery, and sharp shallots make a noticeable difference here, so don’t skip them.
  • Don’t overmix. Gently fold everything together so the tuna stays a little chunky and doesn’t turn into a paste.
  • Chill if you have time. Letting the tuna salad sit in the fridge for a bit helps the flavors come together.
  • Don’t skip the acid. A squeeze of lemon juice keeps the tuna from tasting too heavy and brightens everything up.
  • Taste before serving. Give it a final taste and adjust the salt and pepper so the flavor is just right.

Leftovers

Store leftover tuna salad (without the bread) in an airtight container in the fridge for up to 4 days. Luckily, tuna tastes even better on the second day because the flavors have a chance to mesh. Give it a quick stir and drain any excess liquid before serving.

Tuna Sandwich Recipe Variations

  • With Egg – Chop 2 to 3 boiled eggs and fold them into the tuna salad for a richer, more filling option.
  • Without Mayo – Swap the mayo for plain Greek yogurt for a lighter version that still stays creamy.
  • Spicy – Add minced jalapeño or a dash of hot sauce to the tuna salad for a little heat.
  • Types of Tuna – Use what you prefer, but ahi tuna or white albacore both work well and give a cleaner flavor.
  • More Add-Ins – Mix in red onion, fresh herbs, or bell pepper for extra texture and flavor.
tuna-salad-sandwich

Frequently Asked Questions

What’s the best bread for a tuna fish sandwich?

Go for something sturdy like sourdough that can hold the filling without falling apart. Toasting it adds structure and makes each bite more satisfying.

What is the secret to a great tuna sandwich?

The key is using quality tuna and building flavor with a mix of creamy, tangy, and fresh ingredients so it doesn’t taste flat. Keeping some texture in the tuna and layering it on toasted bread also makes a big difference in the final sandwich.

What goes with tuna in a sandwich?

Tuna pairs well with ingredients that add texture and contrast, like crisp celery, pickles, fresh herbs, and leafy lettuce. A creamy base like mayo combined with something tangy such as dijon mustard or lemon juice helps round out the flavor.

More Sandwich Recipes

Loving this Recipe?

There’s a reason this Tuna Salad Sandwich recipe is always a hit! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

sliced and stacked tuna salad sandwich

Tuna Salad Sandwich

A classic tuna sandwich starts with a well-balanced tuna salad, and my version builds flavor from oil-packed tuna, crisp celery, fresh herbs, and a tangy mix of dijon and pickles. Piled onto toasted bread, it’s easy to make but layered in a way that makes this recipe stand out from the usual.
Prep Time 15 minutes
Total Time 15 minutes
Servings 3
Author Jeri Mobley-Arias
Course Lunch
Cuisine American

Equipment

  • Bowl

Ingredients

  • 2 5 ounce cans yellowfin tuna, oil packed
  • 6 tablespoons quality mayo, I use Hellman's
  • 3 tablespoons shallot, finely chopped
  • 2 tablespoons celery, finely chopped
  • 1 tablespoon capers, drained finely chopped
  • 3½ teaspoons fresh dill, finely chopped
  • 2 teaspoons dijon mustard
  • 3½ teaspoons bread and butter pickles, finely chopped, can use relish
  • ½ teaspoon fresh lemon juice
  • Kosher salt and black pepper, to taste
  • 6 slices sourdough bread, toasted
  • Butter lettuce, for sandwich

Condiments

  • Quality mayo,
  • Dijon mustard

Instructions

  • Drain one can of tuna and leave oil in the other. Transfer tuna to a bowl, breaking it into smaller pieces. Add mayo, shallot, celery, capers, dill, dijon, bread and butter pickles, lemon juice, and season to taste with salt and black pepper.
  • Serve on toast or salad. Can be made 3 days ahead. If serving on toasted bread, spread mayo and dijon on each slice before topping with tuna salad.

NOTES

If possible, prepare tuna salad in the morning or the night before. You will find that the flavors will be enhanced by giving the mixture time for the flavors to meld.
Keywords best tuna sandwich recipe, easy tuna sandwich recipe, simple tuna sandwich recipe with mayo, tuna fish sandwich, tuna fish sandwich recipe, tuna salad sandwich, tuna sandwich, tuna sandwich ingredients, tuna sandwich recipe
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Croque Monsieur Recipe

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Croque monsieur is a decadent French ham and cheese sandwich, with layers of melted cheese and savory ham between toasted sourdough bread. Serve it with zesty dijon mustard and a side of pickles for the ultimate sandwich recipe.

Craving more sandwich recipes? Try my easy Bacon, Arugula and Tomato Sandwich, the Crispy Fish Sandwich, and this Soft Scramble Brioche Sandwich recipe next. If you are looking for a pancake option of this then check out my Savory Dutch Baby – Croque Monsieur, next!

croque-monsieur-recipe

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

This croque monsieur sandwich is cheesy, creamy, buttery, crisp, and indulgent. It’s layered with rich bechamel sauce, thinly sliced ham, parmesan cheese, and gruyere cheese. It’s like a cross between a grilled cheese sandwich and a ham and cheese sandwich, but richer, with more flavor and style.

Why This Croque Monsieur Recipe Works

  • Great Comfort Food – Everyone loves a carb-loaded, ooey gooey cheesy meal. Now is not the time to count calories; a baked ham and cheese sandwich topped with extra cheese is a great, hearty way to indulge.
  • Versatile – Serve this at breakfast, brunch, or lunch; try it with or without meat. You can even switch up the cheeses because this recipe is totally customizable!
  • Made with Simple Ingredients – This classic French recipe requires bread, cheese, flour, milk, and a handful of herbs and seasoning. It’s truly the definition of making something from nothing!
easy-croque-monsieur

Croque Monsieur History

The origin of the croque monsieur is pretty murky. However, we do know that it originated in France. The most common story relays a bistro owner running out of baguettes and using sliced bread to make sandwiches for his customers.

Why is it called a Croque Monsieur?

In English, croque translates to “bite” or “crunch” and monsieur is the French term for “mister.” The phrase was coined as early as 1910.

Tool You’ll Need

croque-monsieur-ingredients

Ingredients You Will Need

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

Bechamel

  • Whole milk – This enriches the sauce without making it too thick to pour over the sourdough bread later.
  • Fresh thyme – This infuses the sauce with a fresh herby flavor.
  • Garlic cloves – Smashed, and added to the milk to infuse a light garlicky taste.
  • Salted butter – What’s French cuisine without a good helping of butter?
  • All-purpose flour – The base of the bechamel.
  • Nutmeg – Commonly added to white sauces for a depth of flavor. Freshly grated is best.
  • Dijon mustard – This gives the sauce a pop of zesty flavor.
  • Gruyere – Adds a slight nuttiness and rounds out the flavors in the sauce.
  • Kosher salt – I prefer the Diamond Crystal brand.
  • Black pepper – Season to taste.

Sandwich

  • Sourdough bread – It’s thick and hearty enough to withstand the bechamel sauce and melted cheese.
  • Dijon mustard – I love this in a classic ham and cheese sandwich so why not use it here? It adds a delightful tang.
  • Sliced ham – It should be thinly sliced. I prefer Virginia ham because it has a distinctly sweet, smoky flavor that complements the cheese.
  • Parmesan – Savory and salty, this adds a depth of flavor.
  • Gruyere – It’s nutty, and melts well. Some recipes call for using emmental and/or swiss, which are other great options.

To Serve

  • Dijon mustard – Adds a nice tangy and slightly sharp flavor with each bite
  • Cornichons – A great acompaniament to this easy croque monsieur with a sweet and tangy taste and crunchy texture.
how-to-make-bechamel-sauce

How To Make Croque Monsieur

This easy croque monsieur starts with a silky smooth bechamel sauce, which serves as the creamy sauce for this sandwich. It’s straightforward in its process and if you want easy assembly, make it ahead of time. Let’s get into the how-to:

Make Bechamel

Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until milk mixture is warm through. Do not allow to bubble or come to a boil. Simmer on low for 15 minutes to infuse milk thyme and garlic flavor. Remove and discard thyme and garlic just before adding to the four butter mixture. Set aside.

In a separate saucepan over medium heat, add butter and flour, whisking until evenly mixed. Cook for 3 minutes and take care to not let the mixture brown. Preheat oven to 400°F.

Gradually add the warm milk and whisk until smooth. Repeat until milk is fully incorporated in the bechamel. Keep a consistent stir for 3 minutes then add nutmeg, salt, dijon, and pepper. Cook for another two minutes, then stir in gruyere, whisking until cheese fully dissolves. Set bechamel aside.

how-to-make-croque-monsieur

Toast Bread

Place sourdough bread on a half baking sheet and transfer to the oven for 5 minutes to toast.

Layer Sandwich

Once bread is toasted, spread 2 teaspoons of dijon on one side of bread. Top with ham, then half of the parmesan and ¼ cup gruyere. Spread bechamel on the second slice of bread then place on top to make it a sandwich. Then spread two tablespoons of bechamel on the top then sprinkle with ¼ cup of gruyere. Repeat for the second sandwich.

how-to-make-croque-monsieur-process

Bake, Broil, then Serve Croque Monsieur

Bake for 5 minutes then increase the oven temp to BROIL for 3 minutes in order to allow the cheese to turn golden.

Finally, slice in half and serve with dijon and cornichon.

best-croque-monsieur-recipe

Tips and Tricks

  • Adjust the cheese measurements depending on how cheesy you want your sandwich to be. Use more or less based on your preference.
  • Use freshly grated cheese and not pre-shredded. It melts and tastes better.
  • Use quality ingredients. This recipe requires just a few simple ingredients. Cheese, bread, and ham are the stars of the show so make sure you use high-quality ingredients as you will taste the difference.
  • Bechamel can be made ahead of time. Follow the cooking instructions then allow it to completely cool. Cover it with plastic wrap or store it in an airtight container and place it in the fridge for up to one week. Reheat it over low heat when you are ready to use it.

Recipe Variations

  • Cheese. If you don’t have gruyere or parmesan, you can use any hard or semi-hard cheese that melts well. Try emmental, comte or swiss cheese as alternatives.
  • Croque Monsieur with Egg. Add a fried egg on top, making it a croque madame.
  • Vegetarian Croque Monsieur. Simply omit the ham for a meatless meal.
croque-monsieur-sandwich

Frequently Asked Questions

What’s the difference between a bechamel and a roux?

Roux is a base made of flour and fat. Roux is a thickener, used in soups, stews, and sauces. Once you add milk, that becomes a bechamel sauce. Bechamel is a “mother sauce” in French cuisine.

What’s the difference between Croque Madame and Croque Monsieur?

Croque monsieur is simply a broiled ham and cheese sandwich without an egg. Once you top the sandwich with an egg, it is classified as croque madame.

What cheese is traditionally used in a Croque Monsieur?

Gruyere and comte cheese are most commonly used in a croque monsieur sandwich.

What can I serve with Croque Monsieur?

In France, this sandwich is usually served with a side salad. You could also serve it with french fries.

Looking for More Cheesy Recipes

Loving this Recipe?

There’s a reason this Croque Monsieur recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

croque monsieur sandwich with ham, gruyere, on sourdough bread, on a plate with cronichons and dijon mustard on a plate

Croque Monsieur Recipe

Croque monsieur is a decadent French ham and cheese sandwich, with layers of melted cheese and savory ham between toasted sourdough bread. Serve it with zesty dijon mustard and a side of pickles for the ultimate sandwich recipe.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Lunch
Cuisine French

Equipment

  • 2 Small Saucepans
  • Half Baking Sheet
  • Whisk

Ingredients

Bechamel

  • 1½ cups whole milk
  • 2 sprigs fresh thyme
  • 2 large cloves garlic
  • 3 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • pinch nutmeg, freshly grated
  • 2 teaspoons dijon mustard
  • ¼ cup gruyère, grated
  • ⅓ teaspoon kosher salt, Diamond Crystal
  • Freshly cracked black pepper, to taste

Sandwich

  • 8 pieces sourdough bread
  • 8 teaspoons dijon mustard
  • 8 ounces deli sliced ham, preferably virginia ham
  • 1 cup parmesan, freshly grated
  • 2 cups gruyere, freshly grated

To Serve

  • Dijon mustard
  • Cornichons

Instructions

Bechamel

  • Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until milk mixture is warm through. Do not allow to bubble or come to a boil. Simmer on low for 15 minutes to infuse milk thyme and garlic flavor. Remove and discard thyme and garlic just before adding to the four butter mixture. Set aside.
  • In a separate saucepan over medium heat, add butter and flour, whisking until evenly mixed. Cook for 3 minutes and take care to not let the mixture brown.
  • Preheat oven to 400°F.
  • Gradually add the warm milk and whisk until smooth. Repeat until milk is fully incorporated in the bechamel. Keep a consistent stir for 3 minutes then add nutmeg, salt, dijon, and pepper. Cook for another two minutes, then stir in gruyere, whisking until cheese fully dissolves. Set bechamel aside.

Sandwich

  • Place sourdough bread on a half baking sheet and transfer to the oven for 5 minutes to toast.
  • Once bread is toasted, spread 2 teaspoons of dijon on one side of bread. Top with ham, then half of the parmesan and ¼ cup gruyere. Spread bechamel on the second slice of bread then place on top to make it a sandwich. Spread two tablespoons of bechamel on the top then sprinkle with ¼ cup of gruyere. Repeat for the second sandwich.
  • Bake for 5 minutes then increase the oven temp to BROIL for 3 minutes to allow the cheese to turn golden.
  • Slice in half and serve with dijon and cornichon.
Keywords Croque Monsieur, croque monsieur history, croque monsieur in english, croque monsieur ingredients, croque monsieur recipe, croque monsieursandwich, easy croque monsieur, how to make croque monsieur
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Tuna Confit and Tomato Salad

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This salad screams summer–tuna confit and tomato salad. It’s refreshing, bright, easy-to-make, and elicious.

For more tomato recipes, check out my Tomato Salad with Cilantro-Mint Dressing, next!

tuna confit and tomato salad

Tuna Confit and Tomato Salad

I can’t get enough of this tuna confit and tomato salad for a couple of reasons:

1. this salad was made for heirloom tomatoes and 2. the recipe steps your tuna game up by making tuna conserva AKA tuna confit.

The pairing of these two along with fresh basil, shallots, leftover confit oil and a squeeze of lemon is the epitome of summer eats.

What is Confit?

I’m here to tell you to finally ditch the canned tuna because there’s something better out there and guess what? You can make it in the comfort of your kitchen. It’s tuna confit, folks.

For those who have spent their entire lives eating tuna from a can (definitely me) there’s an alternative that is moist, flaky, and much more flavorful. I’m not knocking canned tuna; in a pinch, it’s great and who doesn’t love the luscious canned goodness from Spain (memories!). But I urge you to try your hand at making your own. It is definitely rewarding.

Confit is a preserving method, in which the tuna is poached in oil and slow-cooked at a low temperature. You can confit a number of things: fruit, tomatoes, potatoes, garlic, meat–adding immense flavor to foods, especially meats.

Ingredients Needed for Tuna Confit

What’s great about confit is the flexibility in the use of ingredients to tailor it to what your taste buds will love. This line up of ingredients yields subtle flavors that won’t overpower the salad.

Prep the following ingredients to get started:

  • Yellowtail or albacore
  • Olive oil–the good stuff
  • Bay leaf
  • Black peppercorns
  • Lemon peel
  • Kosher salt
tuna confit and tomato salad side photo.

Storing Tuna Confit

Tuna confit can be stored in the refrigerator, covered in oil, for 2 weeks. But I guarantee it will be gone long before then.

Tuna Confit Food Pairings

Double the recipe and have it on-hand for easy lunches, snacking, and dinner. Pairing tender, flaky tuna confit with salad will always be a hit, but also try it with:

  • White bean salad
  • Sandwiches
  • Jammy eggs

The dressing consists of reserved confit olive oil and lemon. Dressings don’t always need to be complex and require a list of ingredients. As long as you have fat (olive oil) and an acid (lemon juice), you’re well on your way to making a delicious dressing.

Tomato Salad Ingredients and Assembly

I can’t get over how fresh and delicious this salad is. Assembly is pretty easy, requiring a quick chop and slice of tomatoes and shallots. I prefer to use heirloom tomatoes for this salad and enjoy using a variety of colors; orange, yellow, red, striped. Let’s get down to what you’ll need:

  • Tuna confit
  • Tomatos
  • Shallot
  • Fresh basil
  • Confit oil
  • Lemon juice
  • Salt + Pepper

Tuna Confit Oil Doubles as a Fantastic Salad Dressing

What’s great about this recipe is that the leftover tuna confit oil also serves as a great, flavorful dressing. Simply:

  • Add the first four ingredients to a bowl
  • Drizzle leftover cofit oil
  • Squeeze lemon juice over the salad
  • Season with salt and freshly cracked pepper

More Good Eats You’ll Love

Loving Tuna Confit and Tomato Salad?

We can’t get enough of it, either! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

tuna confit and tomato salad side photo.

Tuna Confit and Tomato Salad

This salad screams summer–tuna confit and tomato salad. It’s refreshing, bright, easy-to-make, and delicious.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3
Author Jeri Mobley-Arias
Course Main Course
Cuisine Seafood

Ingredients

Tuna Confit

  • 1 pound yellowtail or albacore tuna fillet, remove from refrigerator 30 minutes before cooking
  • 2¼ cups olive oil
  • 1 2-inch strip lemon zest
  • 5 garlic cloves, slightly smashed
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon peppercorn
  • Kosher salt

Salad

  • Fresh basil, small bunch
  • 1 large shalloy, thinly sliced
  • 4 large heirloom tomatoes, cut into wedges
  • 2 lemons, halved
  • Kosher salt
  • Freshly cracked black pepper

Instructions

Tuna Confit

  • Season both sides of tuna fillet with kosher salt.
  • In a small dutch oven, add olive oil, thyme, lemon zest, bay leaf, garlic, and peppercorn. Heat oil to 185°F and cook for 20 minutes to allow oil to infuse with aromatics.
  • Lower heat to a gentle simmer. Gently add tuna to the oil and bring oil temperature back to 150°F.
  • Turn off heat. After about 3 minutes, remove one piece of tuna and check for doneness. If you prefer tuna medium rare, remove from oil when center is still pink. For more well-done, keep in oil until desired level of doneness is reached (6-9 minutes). 
  • Place tuna in a dish. Once oil is cooled to room temperature, strain and pour over tuna. 
  • Cover leftover tuna and place in the refrigerator. Good for up to two weeks. 

Salad Assembly

  •  In a salad bowl, add tomato wedges, shallots, basil (desired amount), and top with flaked tuna confit.
  •  Season with salt and freshly cracked pepper. 
  • Drizzle with leftover tuna confit oil and squeeze lemon juice over salad. Mix with each bite or before eating.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Peach and Honey Ricotta Crostini

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Need a recipe for fresh peaches? I have an easy one for you: Peach and honey ricotta crostini. The perfect summer finger-food.

If you’re in the mood for finger-foods, then try my Pea and Prosciutto Crostini recipe, next!

Peach and honey ricotta crostini

Peach and Honey Ricotta Crostini

Summer season is upon us and you know what that means–time to bring on the peach recipes! I am sometimes asked what to do with fresh peaches, and frankly, the possibilities are endless. These Peach and Honey Ricotta Crostini are a great excuse to put your peaches to good use. Great for appetizers, light bites, and fantastic all-occasion eats.

Crostini: The Perfect Vessel for Loading the Goods

Not familiar with crostini? Essentially, crostini–or “little toast” in Italian–is sliced baguette bread that’s brushed with olive oil, and toasted or grilled until crispy.

Crostini are topped with creamy spreads, vegetables, meats, and cheeses, and commonly featured at parties or gatherings–but there’s no need to wait for a special occasion to enjoy this irresistible finger food.

Be it a movie night, pre-dinner snack, or a deliciously textured pairing to your glass of crisp white wine on a warm afternoon, crostini makes for fun (and highly delicious!) eats.

How to Make Peach and Honey Crostini

  • Use Baguette (French) bread or, if your local bakery offers ciabatta baguette, that’ll work great, too.
  • Cut baguette into diagonal ½ inch thick slices.
  • Brush olive oil over both sides and place in 450°F oven for 5 minutes or until crisp.

Simple Prep, Easy Ingredients

I’m here to make it easy on you. Grab the following and you’ll be on your way to making these irresistible finger foods:

  • Ciabatta baguette or french loaf
  • Olive oil–the good stuff
  • Peach
  • Ricotta
  • Honey
  • Prosciutto
  • Maldon salt flakes

What Makes this Crostini So Good?

Well firstly, the simplicity. The most time consuming part is making the crostini, and even that doesn’t take much time.

The next step involves a simple mix of ricotta and honey. This pairing is a delicate balance of creamy texture with a whisper of sweetness. A lovely balance of sweet and savory that matches with the peach and prosciutto quite well.

I like to finish each crostini off with a little Maldon salt flakes. Personally, I feel it brings the flavors full-circle, but can always be left out.

In the mood for more fresh, light eats?

Loving This Peach and Honey Ricotta Crostini?

We can’t get enough of it either! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Peach and honey ricotta crostini

Peach and Honey Ricotta Crostini

Need a recipe for fresh peaches? I have an easy one for you: Peach and honey ricotta crostini. The perfect summer finger-food.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12 crostini
Author Jeri Mobley-Arias
Course Appetizer
Cuisine American

Ingredients

  • 1 ciabatta baguette, sliced into 12 ½-inch slices
  • Olive oil
  • 7½ tablespoons ricotta, removed from fridge 10 minutes before toasting crostini
  • 3 teaspoons honey
  • 2 yellow peaches, medium ripe and thinly sliced
  • ¼ pound prosciutto, each slice cut into 3 smaller pieces
  • Maldon flakes (optional)

Instructions

  • Preheat oven on Broil setting.
  • Slice baguette into 12 ½ inch slices.
  • Brush both sides with olive oil and place on a baking sheet.
  • Toast for 2 minutes on each side or until golden brown and crisp.
  • Set aside until ready for assembly.

Ricotta

  • In a small bowl, combine ricotta and honey and mix well. Set aside.

Assembly

  • Arrange crostini on a platter. Spread ricotta mixture evenly on crostini.
  • Top with prosciutto and 1 to 2 peach slices. Top with a light sprinkle of Maldon salt flakes, if using.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Tuna Poke Bowl

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This tuna poke bowl is a mainstay in our home especially during these summer months. Easy-to-make, protein-filled and refreshing. Learn why this recipe cannot be passed up.

If you’re in the mood for dish, then check out my Panko and Parmesan Crusted Baked Cod recipe, next!

Tuna poke bowl

What is Poke?

If you’re not already familiar with poke (pronounced poh-KAY), essentially, it is chunks of tuna that is marinated in soy sauce and a number of ingredients. With origins from Hawaii, poke is prepared in a number of ways, and dressed up with ingredients like macadamia nuts, seaweed, ponzu sauce, sesame oil, avocado, green onions, and so much more.

Although the most common fish used for poke is ahi tuna, other varieties use hamachi, salmon, scallop, octopus as well. Poke is typically topped over rice, but can also be eaten as a salad; simply just the tuna, along with marinade.

Nowadays, poke is pretty ubiquitous; located in grocery stores, fish markets or a local poke spot. But it’s so much better (and easy!) to make poke at home, so why not do it yourself? This tuna poke bowl is refreshing, flavorful, and perfect for a light lunch or dinner.

What’s the Secret to Making the Best Tasting Tuna Poke Bowl?

Quality tuna, folks. Don’t. skimp. on. quality. For the best, visit your local fishmonger and ask for sushi-grade tuna. Also, ask for tuna steaks so that you can cut the poke into little 1/2-inch cubes.

When prepping at home, rinse the tuna steak and pat dry with a paper towel. Wrap in plastic cling wrap and keep chilled until ready to use.

Quality Rice

Warm, fluffy, slightly seasoned sushi rice really brings the poke experience home–really. Aim for short-grain rice. The consistency is stickier than its long-grain counterpart, and ideal for sushi and poke.

My preferred variety is koshihikari. The rice grains are fragrant, perfectly plump, and has a fabulous taste. Koshihikari can be found at most Asian markets, but if unable to locate it, any short-grain rice will work fine.

Adding rice vinegar, salt, and sugar to the freshly cooked rice adds light flavor that pairs well with the poke. This particular style of rice is what you’d also have when eating sushi. If you decide not to season the rice, the pairing with poke may lend a slightly flat flavor, although some prefer it. It’s all based on preference.

Quick Assembly

What I most love about this recipe is the ease in preparation. While the rice is cooking, get to preppin’ the poke! To a bowl, add:

  • Cubed ahi tuna
  • Soy Sauce
  • Sesame oil
  • Lemon juice
  • Green onion, chopped
  • Wasabi paste
  • Sweet onion, chopped
  • Sesame seeds

Once the tuna is cubed, it’s a simple add and mix sequence.

More Good Eats You’ll Love

Loving This Tuna Poke?

We can’t get enough of it either! Leave a comment below and share your love for this recipe on Instagram and tag @whisperofyum #whisperofyum. We love to see you get down in the kitchen. Happy eating!

Tuna poke bowl

Tuna Poke Bowl

This tuna poke bowl is a mainstay in our home especially during these summer months. Easy-to-make, protein-filled and refreshing. Learn why this recipe cannot be passed up.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Jeri Mobley-Arias
Course Main Course
Cuisine Asian

Ingredients

Rice

  • 2 cups short-grain rice, uncooked
  • 5½ tablespoons rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt, I use Diamond Crystal brand

Poke

  • 1 pound sushi-grade ahi tuna, cut into ½-inch cubes
  • 1 tablespoon + 1 teaspoon soy sauce
  • 1 tablespoon + 1 teaspoon sesame oil
  • 3 teaspoons lemon juice
  • 5 green onion, chopped
  • 1 teaspoon wasabi paste
  • ¼ sweet onion, thinly sliced
  • Sesame Seeds, white and black

To Serve

  • Extra wasabi paste
  • Shredded nori

Instructions

Rice

  • Cook rice according to package
  • 5 minutes before rice is cooked, add rice vinegar, sugar and kosher salt to a small saucepan and cook over medium heat until sugar and salt fully dissolves.
  • Incrementally pour over cooked rice and mix well, ensuring seasoning is evenly distributed.
  •  Leave rice in cooker until ready to serve.

Poke

  • Add soy sauce, sesame oil, lemon juice, green onion, wasabi paste to a bowl. Mix well until wasabi breaks down into sauce mixture.
  • Add tuna, sweet onion, and black and white sesame seeds to your liking. Mix well again. Adjust seasoning with more soy sauce, if necessary.
  • Serve immediately or place poke in refrigerator for 15 minutes to deepen flavor.
  • To plate, scoop sushi rice into a bowl. Top with poke and finish with shredded nori, if using.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Crispy Fish Sandwich

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Crispy fish sandwich made with breaded fish, American cheese, tartar sauce, all sandwiched between a toasted soft white bun–sound familiar?

If you’re in a big sandwich mood, then try my BAT Sandwich, next!

Crispy fish sandwich

Crispy Fish Sandwich: An Ode To A Fast-Food Staple

Ah, yes, the fast-food staple fish sandwich–or as I like to call it: crispy fish sandwich. There was a significant time in my childhood where ordering this sandwich at a widely known fast-food chain was a frequent occurrence.

Its been a long time since those days, but I wanted to hold a space for this recipe on the blog, ‘cause who doesn’t love a crispy, flaky, tender, tartar sauce-ladened fish sando?!

It’s All About The Layers

Here it goes: Perfectly panko crusted, lightly fried cod fillet, sandwiched between soft white bread that’s been dutifully spread with a dill-and-caper-forward tartar sauce–and don’t forget the cheese!

American Cheese–It Just Hits Different

Say what you want about American cheese, but I’m not above layering a slice (or two!) on a fish sandwich. There’s something special and nostalgic about it that a cheddar cheese slice can’t give when enjoying a fish sando. When it comes to American cheese on a fish sandwich, it just hits different.

Magic in Sauce Form AKA Tartar Sauce

Whew, I am proud of this one. This dill-and-caper-forward tartar sauce is a guaranteed crowd-pleaser. It’s creamy, full of texture, herbaceous, and briny all at the same time and I absolutely love it! Try your hand at this tartar sauce recipe and you’ll never go for the store-bought bottle again. Here’s a quick breakdown of what it entails:

  • Good quality mayonnaise–don’t skimp on the quality of this ingredient, y’all.
  • Capers + brine
  • Fresh dill
  • Shallots
  • Lemon
  • Sweet Relish
  • Dijon
  • Kosher salt
  • Fresh garlic

Panko Battered Fish–Oh, and Skip the Flour Step

That’s right, I said it: Panko battered cod, but do without the dredge-in-flour step. The result? It’s delicious, y’all; crispy, flavorful and still leaves room to honor the flakiness of the cod.

Steps to do this are similar to that of how you would normally bread fillets, except skip the flour step and go straight for the panko. Here’s the how-to:

  • Season fillets with kosher salt and freshly cracked pepper
  • Transfer to egg wash, allow excess to drip
  • Coat with panko
  • Add to hot oil bath
  • Transfer to wire rack, sprinkle with salt
  • Repeat with remaining fish

Other types of Fish To Use

No cod? No problem! Any mild-flavored white fleshed fish is great to use in lieu of cod. Other options include:

  • Flounder
  • Halibut
  • Haddock
  • Grouper

Special Equipment For This Recipe

  • Thermomter
  • 4-Quart Dutch Oven
  • Wire Rack
  • Small Baking Sheet

More Sandwich Recipes, Just for You

Loving This Crispy Fish Sandwich?

That makes two of us! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Crispy fish sandwich

Crispy Fish Sandwich

Crispy fish sandwich made with breaded fish, American cheese, tartar sauce, all sandwiched between a toasted soft white bun–sound familiar?
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Jeri Mobley-Arias
Course Main Course
Cuisine American, Seafood

Ingredients

Tartar Sauce

  • ½ cup good quality mayo
  • 4 teaspoons fresh dill, coarsely chopped
  • 2 teaspoons dijon mustard
  • ½ teaspoon kosher salt, I use Diamond brand
  • ⅛ teaspoon freshly cracked pepper
  • 2½ teaspoons sweet relish
  • 2 garlic cloves, grated
  • 2 tablespoons shallot, finely chopped
  • 2 tablespoons capers, coarsely chopped
  • 1 teaspoon caper brine

Fried Fish

  • 4-4.5 ounce cod filets
  • Avocado oil
  • 2 eggs
  • 2 cups panko crumbs
  • 1 teaspoon kosher salt + more for seasoning fillets
  • Freshly cracked pepper for seasoning fillets
  • 1 lemon, halved

Sandwich

  • 4 soft white buns
  • 4 slices American cheese

Instructions

  • Add all tartar sauce ingredients in a bowl. Mix well to combine and set aside.
  • Start with 2 medium bowls. Add panko breadcrumbs + kosher salt to the first bowl (mix well) and egg in the second bowl. Whisk egg until combined well, set aside.
  • Heat 1½ inches avocado oil to 350°F in a medium dutch oven.
  • Season both sides of cod with salt and pepper. Keep one hand clean and free of assembly ingredients.
  • One at a time, proceed with dipping both sides of cod in the egg wash, gently shaking off excess egg. Place cod into the bowl with panko and with your free hand, sprinkle panko mixture over cod until well-coated.
  • Set on baking sheet. Repeat until all cod are coated. 
  • Place fish in oil and turn once after bottom turns golden brown or after the 3-4 minute mark. Transfer to a wire rack, as this will keep fillets from getting soggy. Sprinkle with a whisper of salt and squeeze of a lemon. Repeat with remaining fish.
  • Meanwhile, toast the buns and spread tartar sauce on both sides of the bun. Place fillet on bottom bun, followed by a slice of cheese and sandwich together. Serve immediately.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Sweet and Spicy Gochujang Wings

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Sweet and Spicy, sticky gochujang oven-baked crispy wings that will swoon your taste buds.

Looking for more wing recipes? Check out my Honey Garlic Chicken Wings with Aleppo.

gochujang wings

Wings are my love language. Stick a plateful in front of me and I’ll devour it all, no problem.

Are these wings finger-licking good? Yes, without a doubt. Oven-baked gochujang wings are baked until skin is perfectly crisp and then tossed in sweet and spicy gochujang sauce that is so incredibly good. Drooling yet? Keep reading to learn how to make this goodness.

What is gochujang?

Gochujang is a Korean fermented pepper paste that’s fundamental to Korean cooking. The consistency is thick and paste-like, deep red in color, has a spicy-sweet flavor, and comprised of red chili pepper flakes, fermented soybeans, glutinous rice, and salt.

Gochujang can be found at varying levels of heat and used to add depth to foods like meats (bulgogi), soups and soft tofu stews (soondubu jjigae), noodles, hot and spicy rice cakes (tteokbokki), vegetable side dishes (banchan), bibimbap sauce, and Korean fried chicken.

Where to find gochujang

Korean markets will be your best bet to find this paste. It’s housed in a rectangular tub labeled as “Hot Pepper Paste” or “Gochujang”.

How to make crispy chicken wings

Steps to making gochujang wings is quite simple. To achieve extra crispy wings, follow these steps:

  • Pat wings dry of any moisture. Wet chicken skin will inhibit a crispy finish.
  • Brush both sides of the wings with avocado oil.
  • Season with kosher salt and freshly cracked pepper.
  • Bake at 450°F for 45 minutes.
  • Remove from oven and add to bowl containing gochujang sauce.

How to make sweet and spicy gochujang sauce

Gochujang sauce is the star of this dish and quite easy to make.You’ll need these ingredients to make this Korean-inspired sauce:

  • Gochujang
  • Honey
  • Rice vinegar
  • Soy sauce
  • Fresh ginger
  • Fresh garlic
  • Sesame oil

Got wings on your mind?

Try my Honey Ginger Wings. A great appetizer or main dish that hits the spot every time.

The perfect baked wings recipe for any occasion

Dinner, party, appetizer, weekend, lunch, name the occasion, these wings will likely be a good fit. Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

gochujang wings

Sweet and Spicy Gochujang Wings

5 from 1 vote
Sweet and Spicy, sticky gochujang oven-baked crispy wings that will swoon your taste buds.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Jeri Mobley-Arias
Course Appetizer
Cuisine Asian, Chicken

Ingredients

Wings

  • 24 party wings or 12 wings; drumettes and wings separated, removed from refrigerator 30 minutes before baking
  • Avocado oil for brushing
  • Kosher salt
  • Freshly cracked black pepper

Gochujang Sauce

  • ½ cup gochujang
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 4 teaspoons rice vinegar
  • 2 teaspoons reduced sodium soy sauce
  • 4 teaspoons ginger, finely chopped
  • 1 tablespoon garlic, grated or finely minced

Instructions

  • Preheat oven to 450°F.
  • Rinse party wings. Pat dry with a paper towel ensuring wings are dry.
  • Place a wire rack inside baking sheet. Place party wings on rack, equidistant from each other.
  • rush both sides of party wings with avocado oil, followed by seasoning both sides with kosher salt and pepper.
  • Bake for 45 minutes, flipping at the halfway point.
  • While wings are baking, start on the sauce. Add all sweet and spicy gochujang sauce ingredients to a large mixing bowl and mix well. Set aside.
  • Remove wings from oven. Add to mixing bowl and toss to coat with sauce.
  • Top with roasted sesame seeds and green onions. Enjoy!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Tuna Couscous Salad

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Warmer days and lighter eats; that’s the first thing that comes to mind when I think of Spring. This tuna couscous salad recipe is one of our favorites and on heavy repeat in the spring and summer.

tuna couscous salad

Tuna Couscous Salad

Crushing hard on this pearled couscous salad recipe. It’s ideal for warmer weather and as we settle a bit more into spring, my tastebuds are fixed on lighter fare. What I love most about this recipe is the simple prep and the light flavors that balance well together.

What is pearled couscous?

Did you know that pearled couscous–aka Israeli couscous–is not couscous at all, it’s actually pasta? The name is a misnomer and is often confused as a whole grain, but it’s actually comprised of semolina, flour and water. Yup the same stuff your favorite pasta is made of.

Pearled couscous can be consumed hot or cold and pairs exceptionally well with pesto, olives, tomatoes, and vinaigrette dressings. Its texture is chewy and great for salads.

Why should you make this tuna couscous salad?

  • Easy-to-make
  • Light and refreshing
  • Can be served as a main or side dish

How to make this easy couscous salad:

What I love most about this recipe is how easy it all comes together. Cooking the pearled couscous is what takes the longest–roughly 12 minutes.

To get that perfect flavor, a lemon vinaigrette is made and set aside to give the flavors time to marry. After that, it’s a simple add and mix of:

  • Castelvetrano olives
  • Shallots
  • Flat-leaf parsley
  • Yellowfin tuna
  • Dill

Pro Tip:

  • Rinse cooked pearled couscous to seize cooking and prevent it from sticking together as it cools.

Loving this tuna couscous salad?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

tuna couscous salad

Tuna Couscous Salad

5 from 1 vote
Warmer days and lighter eats; that’s the first thing that comes to mind when I think of Spring. This tuna couscous salad recipe is one of our favorites and on heavy repeat in the spring and summer.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Jeri Mobley-Arias
Course Lunch, Salad

Ingredients

Lemon Vinaigrette

  • 2 tablespoons good quality olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, grated
  • 1½ tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked pepper

Pearled Couscous Salad

  • 1½ cup pearled couscous
  • 1 tablespoon good quality olive oil
  • 12 castelvetrano olives, pitted and halved
  • ¼ cup shallots, finely diced
  • ¼ cup flat leafed parsley, chopped
  • ½ tablespoons dill, chopped
  • 1 can yellowfin tuna in olive oil, drained and flaked with a fork

Instructions

  • Cook pearled couscous according to the package. Once cooked, rinse under cold water. This will prevent the couscous from sticking together as it cools. Drain well and place couscous in a mixing bowl. Add 1 tablespoon olive oil and mix well.
  • While pearled couscous is cooking, add all lemon vinaigrette dressing ingredients to a bowl. Mix well to combine and set aside.
  • Add castelvetrano olives, shallots, flat leafed parsley, dill, and tuna to the bowl and mix well to combine. Add dressing and fold the mixture with a spoon. Place in refrigerator for 1 hour to allow flavors to meld.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!