Description
This classic tuna salad sandwich recipe features perfectly seasoned, creamy tuna salad with crunchy celery, tangy pickles, and a hint of lemon brightness. Ready in just 10 minutes with simple pantry ingredients, it’s the ultimate quick and satisfying lunch that works for meal prep, packed lunches, or a simple weeknight dinner.
- 3 cans (5 oz each) tuna in water, drained thoroughly
- 1/2 cup mayonnaise (or substitute with Greek yogurt)
- 1/2 cup celery, finely diced (about 2 stalks)
- 1/4 cup red onion, finely diced
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 8 slices bread of choice
- Optional add-ins: lettuce, tomato slices, avocado, bacon
Ingredients
Scale
- 3 cans (5 oz each) tuna in water, drained thoroughly
- 1/2 cup mayonnaise (or substitute with Greek yogurt)
- 1/2 cup celery, finely diced (about 2 stalks)
- 1/4 cup red onion, finely diced
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 8 slices bread of choice
- Optional add-ins: lettuce, tomato slices, avocado, bacon
Instructions
- Drain the tuna thoroughly: Open the cans of tuna and press down on the lid to squeeze out as much liquid as possible. You can also transfer to a fine-mesh strainer and press with a spoon. This step is crucial for preventing a watery salad.
- Combine tuna in mixing bowl: Transfer the drained tuna to a medium mixing bowl. Use a fork to break up any large chunks and flake the tuna into smaller, bite-sized pieces.
- Add the creamy base: Add the mayonnaise to the bowl with the tuna. Mix gently but thoroughly until the tuna is evenly coated. This creates the creamy foundation of your salad.
- Mix in vegetables and flavorings: Add the diced celery, red onion, pickle relish, lemon juice, Dijon mustard, salt, and pepper to the bowl. Stir everything together until all ingredients are evenly distributed throughout the tuna salad.
- Taste and adjust seasoning: Take a small taste and adjust the seasoning as needed. You might want more salt, pepper, lemon juice, or even a touch more mayo depending on your preference. The tuna salad should be creamy, well-seasoned, and balanced.
- Let flavors meld (optional): For best results, cover and refrigerate the tuna salad for at least 15-30 minutes before serving. This allows all the flavors to marry together beautifully. However, you can also serve immediately if you’re in a hurry.
- Assemble sandwiches: Toast your bread if desired. Spread a generous portion of tuna salad (about 1/2 cup) onto one slice of bread. Top with lettuce, tomato, or any other desired toppings. Place the second slice of bread on top, slice in half diagonally, and serve immediately.
- Store leftovers: Transfer any remaining tuna salad to an airtight container and refrigerate for up to 3-4 days. Assemble sandwiches fresh when ready to eat to prevent soggy bread.
Notes
- For a lighter version, substitute half or all of the mayonnaise with plain Greek yogurt
- If you’re sensitive to raw onion, soak the diced onion in cold water for 10 minutes, then drain and pat dry before adding
- Hard-boiled eggs (chopped) can be added for extra protein and richness
- Add a pinch of garlic powder, onion powder, or Old Bay seasoning for additional flavor depth
- For a lower-carb option, serve the tuna salad in lettuce wraps, on cucumber slices, or stuffed in bell pepper halves
- The tuna salad tastes even better the next day after the flavors have had time to develop
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Sandwich
- Method: No-Cook, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (1/2 cup tuna salad + 2 slices bread)
- Calories: 385
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 45mg