Tuna Salad Sandwich

A classic lunch staple that never goes out of style. This simple tuna salad is quick to make and always satisfying, perfect for busy weekdays.

⏱️ Prep: 10 mins 🍳 Cook: 0 mins 👥 Serves: 2

Ingredients

  • For the Tuna Salad:
  • 2 cans (5 oz each) tuna in water, drained
  • ¼ cup mayonnaise
  • 1 stalk celery, finely diced
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Optional: 1 tablespoon sweet pickle relish
  • For the Sandwiches:
  • 4 slices bread (white, wheat, or your choice)
  • Lettuce leaves
  • Tomato slices
  • Optional: pickles, cheese, avocado

Instructions

  1. Open the cans of tuna and drain thoroughly. Press down with a fork to remove excess water. Transfer the drained tuna to a medium mixing bowl.
  2. Use a fork to break up the tuna into smaller pieces. You want some texture, so don't mash it completely smooth.
  3. Add the mayonnaise, diced celery, red onion, lemon juice, and Dijon mustard to the bowl. If using pickle relish, add it now.
  4. Mix everything together thoroughly until well combined. The tuna should be evenly coated with the dressing.
  5. Season with salt and pepper. Taste and adjust the seasoning as needed. You can add more mayo for creaminess or more lemon juice for brightness.
  6. Toast the bread slices if desired. This adds a nice crunch and prevents the bread from getting soggy.
  7. Spread the tuna salad generously on two slices of bread. Top with lettuce leaves and tomato slices, plus any other desired toppings.
  8. Place the remaining bread slices on top, cut in half diagonally, and serve immediately. Enjoy!

Chef's Tips

Choosing tuna: Albacore (white) tuna has a milder flavor and firmer texture, while chunk light tuna is more affordable and works great too.

Make it healthier: Use Greek yogurt instead of mayo, or mix half mayo and half Greek yogurt for a lighter option that still has great flavor.

Texture boost: Add diced hard-boiled egg, chopped apple, or a handful of chopped walnuts for extra crunch and nutrition.

Best bread choices: Try it on whole wheat, sourdough, a croissant, or even in a pita pocket. Toasting the bread helps prevent sogginess.

Make ahead: The tuna salad keeps well in the refrigerator for up to 3 days. Just assemble the sandwiches when you're ready to eat.

Serving ideas: Serve on crackers, stuff into a hollowed-out tomato, or roll up in a wrap for variety.