Spicy Tuna Crunch
The story
Some snacks whisper. This one shows up with sunglasses on. Spicy Tuna Crunch takes everything you love about the sushi bar — cool, silky tuna, a slick of sriracha mayo, avocado doing its creamy thing — and stacks it on a golden, flaky District Biscuit instead of a fragile little roll. It is the sushi bar, deconstructed, and it is not asking permission.
Here is the thing about spicy tuna: it is wet, it is bold, and it will absolutely destroy anything soggy you put it on. A slice of bread waves the white flag. A soft bun gives up by bite two. The District Biscuit does the opposite — crisp, buttery edges and flaky layers that stay structurally proud under all that sauce and avocado. It soaks up just enough flavor to get interesting without ever turning to mush.
Snack, lunch, or that 3pm moment when a granola bar simply will not cut it — this build brings the crunch (thank you, crispy shallots) and the heat and a base worthy of the toppings. Your culinary canvas, meet your loudest, most delicious idea yet.
Why you'll love it
- Sushi-bar flavor with zero rolling, cutting, or bamboo mats required
- The flaky District Biscuit stays crisp under spicy tuna where bread turns to mush
- Crispy shallots add a shattering crunch in every single bite
- Ready in about 25 minutes — genuinely faster than delivery
- Snack-sized or stacked into a real lunch, it flexes to whatever the day needs
Ingredients
- 4 District Biscuits, warmed and split
- 8 oz sushi-grade tuna, finely diced (or high-quality canned tuna, well drained, for a no-raw version)
- 1 ripe avocado, thinly sliced or smashed
- 1/3 cup crispy fried shallots (store-bought or homemade)
- 1/4 cup sriracha mayo (mix 3 Tbsp mayo + 1 Tbsp sriracha)
- 1 tsp toasted sesame oil
- 1 tsp soy sauce or tamari
- 1 scallion, thinly sliced
- 1 tsp toasted sesame seeds
- Squeeze of fresh lime and flaky sea salt, to finish
How to build it
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1Warm the District Biscuits until the edges crisp, then split each one in half and set the bottoms out on a board.
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2In a bowl, gently fold the diced tuna with the sesame oil, soy sauce, and half the sriracha mayo until just coated — do not overmix.
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3Smash or fan the avocado onto each biscuit bottom and hit it with a squeeze of lime and a pinch of flaky salt.
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4Spoon the spicy tuna generously over the avocado, letting it settle into the flaky layers.
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5Drizzle the remaining sriracha mayo over the top in bold zigzags.
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6Shower everything with crispy shallots, sliced scallion, and toasted sesame seeds for maximum crunch.
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7Crown with the biscuit tops (or leave them open-faced to show off), and serve immediately while the biscuit is still crisp.
Pro tips & swaps
- Keep the tuna ice-cold right up until you build — cold tuna is safer, tastes cleaner, and holds its shape on the biscuit.
- No sushi-grade fish? Well-drained canned tuna or even imitation crab makes a killer no-raw version that is just as crunchy.
- Make the sriracha mayo and crisp the shallots ahead of time; the tuna should be mixed within an hour of serving for peak texture.
- Build open-faced for a snack or cap it with the biscuit top for a more substantial handheld lunch.
- Add a few thin cucumber ribbons or a pinch of furikake if you want to lean even harder into the sushi-bar vibe.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make Spicy Tuna Crunch ahead of time?
You can prep the components ahead — mix the sriracha mayo, crisp the shallots, and dice the tuna up to an hour before serving — but assemble right before eating. The District Biscuit is at its flaky, crisp best fresh, and spicy tuna is a wet topping, so building at the last minute keeps everything crunchy instead of soggy.
What is the best biscuit to use for this build?
A golden, flaky District Biscuit is the ideal base because its crisp edges and buttery layers hold up under saucy spicy tuna and avocado where bread or a soft bun would go soggy. That structural crunch is the whole point.
I can't get sushi-grade tuna — what can I substitute?
Well-drained high-quality canned tuna makes an easy no-raw version, and it still soaks up the sesame oil and sriracha mayo beautifully. Imitation crab or cooked, flaked salmon also work, and seared-then-chilled tuna is a great middle ground. The crispy shallots and flaky District Biscuit carry the crunch no matter which protein you choose.
Is Spicy Tuna Crunch gluten-free?
Not as written, since a classic District Biscuit and standard soy sauce both contain gluten. Swap in tamari or coconut aminos for the soy, confirm your crispy shallots and mayo are gluten-free, and use a gluten-free biscuit base. Check with the District Biscuit cafe about gluten-free biscuit options if you want to skip the baking.
How spicy is this, and can I tone down the heat?
It has a friendly, medium kick from the sriracha mayo rather than face-melting heat. To dial it back, cut the sriracha in the mayo or leave the tuna undressed and drizzle sauce only on top. To crank it up, add more sriracha, a pinch of togarashi, or thin-sliced fresh chili.
How do I keep the tuna from making the biscuit soggy?
Build open-faced and add the tuna last, right before serving, so the moisture does not sit and soak in. Warming the District Biscuit until the edges crisp creates a sturdier surface, and the flaky layers naturally resist sogginess better than bread. A layer of avocado also acts as a light barrier between the sauce and the biscuit.
What should I serve or drink with Spicy Tuna Crunch?
It loves a crisp, cold drink — think unsweetened green tea, a dry sparkling water with lime, or a light lager or sake if you are making it a moment. On the plate, a cucumber-seaweed salad, edamame, or quick-pickled veg rounds it into a full lunch. As a snack, honestly, it holds its own.
What are the approximate calories and nutrition for one?
A single built Spicy Tuna Crunch lands roughly in the 380 to 480 calorie range depending on your biscuit size, how much sriracha mayo you use, and your avocado portion. It is a solid hit of protein from the tuna and healthy fats from the avocado. Going open-faced or lightening the mayo trims it down noticeably.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are built to be a culinary canvas — engineered with crisp, golden edges and distinct flaky layers that stand up to bold, saucy toppings instead of collapsing. That is exactly why spicy tuna, avocado, and sriracha mayo work here where they would turn ordinary bread to mush. It is a premium biscuit made to be the base of a real build, not an afterthought on the side.
