Tuna Salad Sandwich

Tuna Salad Sandwich is a timeless classic-creamy canned tuna mixed with mayo, crunchy celery, onion, and a touch of lemon, piled high on toasted bread. It’s quick, protein-packed and super satisfying. Easy no-cook recipe that’s perfect for lunch or a light dinner.

Tuna Salad Sandwich

Classic creamy tuna salad with mayo, celery and onion on toasted bread. Quick, fresh and always a winner for lunch.

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Prep Time 15 minutes mins

Chilling Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Lunch

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Tuna Salad

• 2 cans 5 oz each tuna in water, drained
• ½ cup mayonnaise
• 2 celery stalks finely diced
• ¼ cup red onion finely diced
• 1 Tbsp fresh lemon juice
• 1 Tbsp sweet pickle relish optional
• 1 tsp Dijon mustard
• Salt and pepper to taste

For the Sandwich

• 8 slices bread white, whole wheat, or rye
• Lettuce leaves
• Tomato slices optional

Equipment

• Medium mixing bowl
• Fork
• Measuring cups and spoons
• Knife and cutting board
• Toaster or skillet

Method

 

1. Open cans and drain tuna well. Press with a fork to remove excess water.
2. In a medium mixing bowl, flake tuna with a fork. Add mayonnaise, celery, onion, lemon juice, relish, mustard, salt, and pepper. Stir until creamy and combined.
3. Cover and refrigerate 30 minutes for flavors to meld.
4. Toast bread slices lightly in a toaster or skillet for extra crunch.
5. Spread tuna salad generously on one slice of bread. Top with lettuce and tomato if using. Close with another slice.
6. Cut in half and serve right away.

Notes

• Drain tuna really well too much liquid makes it soggy.
• Use sweet relish for classic taste, or skip for less sweetness.
• Chill 30 minutes for best flavor makes it taste fresher.
• Add hard-boiled eggs or avocado for extra creaminess.
• Store tuna salad in fridge up to 3 days in airtight container.
• For lighter version, use Greek yogurt instead of mayo.