Tuna Salad Sandwich

Name: Tuna Salad Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs canned tuna (5 oz cans, packed in water, drained); 0.25 cup mayonnaise; 2 pcs celery (stalks, finely diced); 0.25 cup red onion (finely chopped); 1 tbsp lemon juice; 1 tsp dijon mustard; 1 pinch black pepper; 1 pinch salt; 8 slices bread (whole wheat or white sandwich bread); 4 pcs lettuce (leaves, washed and dried)

RATING

4.6/5(98)

TASTE SCORE

8/10

Creamy, crunchy tuna salad piled high between slices of bread. Chunks of flaked tuna mingle with crisp celery and red onion in a tangy mayo dressing. Ready in under 15 minutes, it's the ultimate quick lunch that never gets old.

PREP

10m

COOK

SERVES

1 PIECE

321 cal

SERVINGS

METHOD · 4 STEPS

prep · ~3 min
Drain the tuna and prepare vegetables.
1.Open both cans of tuna and drain all water completely. Discard the water.
2.Empty tuna into a medium mixing bowl. Use a fork to break up large chunks.
3.Dice celery into small, even pieces. Finely chop the red onion.
mix · ~2 min
Make the tuna salad filling.
1.Add mayonnaise, dijon mustard, lemon juice, diced celery, and chopped onion to the bowl with tuna.
2.Season with a pinch of salt and black pepper.
3.Stir with a fork until everything is evenly coated and creamy.
TIPIf the salad feels too dry, add an extra teaspoon of mayo. Too wet? Drain the tuna more thoroughly next time.
assemble · ~2 min
Assemble the sandwiches.
1.Lay out 4 slices of bread on a clean surface.
2.Place a lettuce leaf on each slice. Divide the tuna salad equally among them and spread evenly.
3.Top each with the remaining bread slices. Press down gently.
TIPFor a sturdier sandwich, lightly toast the bread first to prevent sogginess.
serve
Slice and serve immediately.
Cut each sandwich diagonally if desired. Serve with chips, a pickle spear, or a simple green salad.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the tuna thoroughly and press it with a fork to remove excess liquid for a firmer salad.
2
Chill the finished tuna salad for 15 minutes before assembling to let flavors meld.
3
Toast the bread lightly to create a barrier that prevents the bread from getting soggy.
4
For extra crunch, add a handful of chopped toasted walnuts or sliced almonds.
5
Swap half the mayo with Greek yogurt for a tangier, lighter dressing.
6
Make ahead: store tuna salad in an airtight container in the fridge for up to 2 days.
7
Use a fish-flake technique: break tuna into chunks, not mush, for better texture.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace half the mayo with plain Greek yogurt or mashed avocado for a creamy, lower-fat version that keeps the texture luscious.

high protein

High-protein

Mix in a chopped hard-boiled egg and a quarter cup of cottage cheese for extra protein without compromising creaminess.

jain

Jain

Omit onion and garlic; use chopped fresh mint, cilantro, and a pinch of asafoetida (hing) along with the celery for a similar savory punch.

vegan

Vegan

Substitute mashed chickpeas or crumbled firm tofu for tuna, and use vegan mayo. Add a dash of smoked paprika and nori flakes for a subtle seafood-like flavor.

spicy