Udi’s Ahi Tuna, Avocado and Mango Salsa Sandwich

Recipe courtesy of Udi’s Gluten Free.

This recipe uses tender ahi tuna, creamy avocado and fresh mangos to create a sweet and salty sandwich fit to impress any guest.

Serves 2-4


2 Udi’s French baguettes                                  60 mL (1/4 cup) wasabi mayo

12 oz (340g) ahi tuna steaks                             2 avocados, peeled, pitted and sliced

15 mL (1 tbsp) sesame oil                                  sesame seeds

Mango Salsa

1 mango, peeled, pitted, and chopped              2 tsp (10 mL) lime juice

¼ cup (60 mL) red onion, diced                        salt and pepper

2 tbsp (30 mL) cilantro, chopped

Wasabi Mayo

1 tsp (5mL) wasabi powder                              .5 tsp (5mL) lemon juice

.5 tsp (5mL) water                                             ¼ cup (60 mL) gluten free mayonnaise

Combine wasabi powder, water and lemon juice to form paste. Add to mayonnaise.


  1. Prepare mango salsa. Set aside.
  2. Preheat oven to 400 °F (200 °C). Cook baguettes for 10-15 minutes from frozen, or 5-8 minutes from ambient.
  3. Heat sesame oil on high heat.  Add tuna to pan and cook approx 2-3 minutes per side (or longer if you want them more well done). Slice tuna into 1/2 inch slices.
  4. Slice toasted baguette into ¼ inch slices. Layer each round with wasabi mayo, tuna, avocado and mango salsa. Sprinkle with sesame seeds.

Nutritional Points:

  • Gluten Free
  • Excellent source of mono and polyunsaturated fats
  • Excellent source of healthy fats
  • Good source of fibre