Keto Japanese Inspired Tuna Sandwich Cover

Keto Japanese Inspired Tuna Sandwich


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We are fortunate enough to be able to work from home, so we don’t have to face the struggles of trying to keep it low carb/keto in the corporate office!  But I definitely can relate as I worked in an office setting for a very long time before starting this website!  I remember the struggle of always having to go to the same places and eating the same meals because, let’s face it, we live in a day and age where processed carbs are everywhere and often the main focus of the menus.  So our Keto Japanese Inspired Tuna Sandwich is for all you working folks that need a quick, easy, and low carb/keto friendly recipe you can eat during your busy work day!  This dish is something we often eat as well in between our cooking sessions and is essentially a tuna sandwich with a little bit of Asian flair added in!  You can also enjoy this as a chip and dip type meal, but the best part is the fact that you can make it in large batches and store them in the fridge!  We always make sure to have some in our fridge, along with our crackdip, for those midnight snack gatherings after our kids go to sleep!

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This dish is low carb/keto friendly at ~6g per serving/sandwich and makes for a perfect lunch to bring to work with you!  It tastes like a creamy and flavorful crispy tuna sandwich that you can make in under 10 minutes!

Keto Japanese Inspired Tuna Sandwich Pic 2

For this recipe, the only special ingredients you would need is Kewpie mayo and soy sauce, which you can pick up on Amazon or a local Asian supermarket.  You can use American mayo like Hellman’s or Best Foods, however the recipe will be less creamy.   We also highly recommend using a silicone baking mat.

Now, let’s get started!

Cook/Prep Time 10M

Total Time 10M

Net Carb/Serv ~6g

Servings 1

Ingredients

Tuna Mix

  • 5oz Canned Tuna in Water (for tuna in oil, use less mayo)
  • 1 Stalk Green Onion
  • 1/2 tsp Soy Sauce
  • 3 tbsp Kewpie mayo
  • 1/8 tsp Black Pepper
  • 1/8 tsp Salt
  • 2-3 slices of jarred Jalapeno (optional)

Baked Tortilla Chips

  • 1 Low Carb Flour Tortillas  (you can use half a tortilla to reduce net carbs to ~3g)
  • Cooking Oil Spray

Directions

1) Gather all the ingredients.

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2) Preheat oven to 400 F.

3) Cut tortilla into 8 wedges.

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4) Lay tortillas evenly on a parchment lined baking sheet or silicone baking mat as pictured and spray generously over tortillas with cooking oil of your choice. Alternatively you can brush them with melted butter as well.

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5) Bake for approximately 10-12 minutes until golden brown. If tortillas do not crisp, continue baking for an additional 2-3 minutes.

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6) In the meantime, drain canned tuna of all liquid and place into a small mixing bowl.

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7) Finely chop green onion and optional jarred jalapeno and place into the mixing bowl.

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8) Add Kewpie mayo, soy sauce, salt and black pepper into the mixing bowl and mix well.

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9)  Once tortilla wedges are done, take about 2 tbsp of tuna mix and place onto tortilla wedge.  Add another tortilla wedge on top and enjoy as a sandwich.  You can also enjoy as a chip and dip as well.  To  consume at a later time, transfer tuna mix and tortilla wedge into separate containers and store in fridge for up to 6 days.

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Hope you enjoy our Keto-fied Japanese Inspired Tuna Sandwich!  If you are looking for other great recipes that you can make quick n easy, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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5 from 5 votes

Keto Japanese Inspired Tuna Sandwich

The BEST Asian Low-Carb/Keto recipe for Keto Japanese Inspired Tuna Sandwich . Enjoy this delicious fusion at only ~6g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: Asian Fusion
Keyword: ketocannedtuna, ketotunasandwich, lowcarbcannedtuna, lowcarbtunasandwich
Servings: 1

Ingredients

Tuna Mix

  • 5 oz Canned Tuna in Water (for tuna in oil, use less mayo)
  • 1 Stalk Green Onion
  • 1/2 tsp Soy Sauce
  • 3 tbsp Kewpie Mayo
  • 1/8 tsp Black Pepper
  • 1/8 tsp Salt
  • 2-3 Slices Jarred Jalapeno (optional)

Baked Tortilla Chips

  • 1 Piece Low Carb Flour Tortillas (you can use half a tortilla to reduce net carbs to ~3g)
  • 1/2 oz Cooking Oil Spray

Instructions

  • Gather all the ingredients.
  • Preheat oven to 400 F.
  • Cut tortilla into 8 wedges.
  • Lay tortillas evenly on a parchment lined baking sheet or silicone baking mat as pictured and spray generously over tortillas with cooking oil of your choice. Alternatively you can brush them with melted butter as well.
  • Bake for approximately 10-12 minutes until golden brown. If tortillas do not crisp, continue baking for an additional 2-3 minutes.
  • In the meantime, drain canned tuna of all liquid and place into a small mixing bowl.
  • Finely chop green onion and optional jarred jalapeno and place into the mixing bowl.
  • Add Kewpie mayo, soy sauce, salt and black pepper into the mixing bowl and mix well.
  • Once tortilla wedge are done, take about 2 tbsp of tuna mix and place onto tortilla wedge. Add another tortilla wedge on top and enjoy as a sandwich. You can also enjoy as a chip and dip as well. To consume at a later time, transfer tuna mix and tortilla wedge into separate containers and store in fridge for up to 6 days.

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