Korean Toast with Tuna Spread and Sesame Recipe
These are crispy toasts with a spread made from tuna, mayonnaise, cucumber, and chives, sprinkled with sesame seeds and lightly baked. They taste like a cross between a classic tuna sandwich and Korean street-style toast, but in an easier oven-baked version. In Korea, similar sandwiches are often served as a quick breakfast or as a snack with afternoon coffee.
This recipe combines the comforting familiarity of a classic tuna sandwich with the sweet-salty, sesame-rich vibe of Korean street toast. Baking the toasts in the oven makes them extra crispy on the edges while keeping the topping creamy and full of flavor.
Chef's tips
Make sure to drain the tuna very well so the spread doesn’t make the bread soggy. Removing the soft center of the cucumber also helps keep excess moisture out. Don’t skip spreading the topping all the way to the edges of the bread—this prevents the crust from burning too quickly and gives every bite a good balance of bread and topping.
How to serve
Serve these toasts hot for breakfast or brunch with a side of kimchi or pickled vegetables for a Korean-inspired twist. For a party, cut them into bite-sized pieces and serve on a platter with toothpicks. They also pair nicely with a light soup, such as miso or clear vegetable broth, for a simple lunch or dinner.
Ingredients
- toast bread - 6 slice
- tuna - 160 g
- mayonnaise - 3 tablespoons
- cucumber - 0.5 piece
- chives - 2 tablespoons
- yellow cheese - 60 g
- sesame seeds - 1 tablespoon
- soy sauce - 1 teaspoon
- sesame oil - 0.5 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Drain the tuna thoroughly and transfer it to a bowl, breaking it up with a fork into small pieces.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft center with a teaspoon, and dice the remaining part very finely. Finely chop the chives.
- Add the mayonnaise, soy sauce, sesame oil, diced cucumber, chives, and pepper to the bowl with the tuna. Mix thoroughly until you get a thick spread.
- Arrange the bread slices on the prepared baking tray. Spoon some tuna spread onto each slice and spread it in an even layer all the way to the edges.
- Sprinkle each toast with grated yellow cheese, then scatter the sesame seeds evenly over the top.
- Place the tray in the preheated oven and bake for 7–8 minutes, until the cheese is melted and lightly golden and the edges of the bread are crispy.
- Serve the toasts immediately, while hot, cut into halves or quarters if you’re serving them as a party snack.
Storage
No storage information available for this dish.
This is an easy way to bring a bit of Korean café atmosphere into your kitchen without complicated ingredients or equipment. The recipe is very forgiving—feel free to adjust the amount of mayonnaise, sesame oil, or pepper to your taste, and use whatever bread you have on hand.
