Why You’ll Love This Recipe
This tuna salad sandwich offers the perfect balance of flavors and textures. The tender tuna combined with creamy mayo and crunchy celery creates a satisfying bite every time. The best part? It’s customizable! Add your favorite veggies, spices, or toppings to make it your own. Whether you’re in a rush or meal prepping for the week, this recipe is quick, easy, and always hits the spot.
Ingredients
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1 can (5 oz) of tuna, drained
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2 tablespoons mayonnaise
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1 tablespoon Dijon mustard (optional)
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2 tablespoons finely chopped celery
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1 tablespoon finely chopped red onion
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1 tablespoon fresh parsley, chopped
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Salt and pepper to taste
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4 slices of your favorite bread (whole grain, white, or gluten-free)
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Lettuce leaves (optional)
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Tomato slices (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a bowl, combine the drained tuna, mayonnaise, Dijon mustard (if using), celery, onion, and parsley. Stir well until all ingredients are fully incorporated.
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Season with salt and pepper to taste.
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Toast your bread slices lightly if desired, or leave them untoasted for a softer texture.
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Spread the tuna salad evenly onto two slices of bread.
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Add a layer of lettuce or a couple of tomato slices if desired.
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Top with the remaining slices of bread and cut the sandwich in half.
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Serve immediately and enjoy!
Servings and timing
This recipe yields 2 sandwiches and takes about 10 minutes to prepare.
Variations
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Add extras: You can add boiled eggs, pickles, or capers for extra flavor and texture.
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Healthy swap: For a lighter version, swap out the mayo for Greek yogurt or avocado.
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Spicy kick: Add a dash of hot sauce or a sprinkle of red pepper flakes for a spicy twist.
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Whole grain bread: For a healthier version, opt for whole grain or multigrain bread.
Storage/reheating
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Storage: If you have leftover tuna salad, store it in an airtight container in the fridge for up to 2 days.
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Reheating: Since the tuna salad is served cold, there’s no need to reheat. Just grab a fresh slice of bread and assemble your sandwich when you’re ready to eat.
FAQs
1. Can I use canned tuna in oil instead of tuna in water?
Yes, you can use canned tuna in oil for a richer, more flavorful tuna salad. Just be sure to drain the excess oil before mixing.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the tuna salad ahead of time and store it in the fridge for up to 2 days. Just assemble the sandwich when you’re ready to eat.
3. Can I use a different type of bread?
Yes, feel free to use any bread you prefer—whole wheat, sourdough, rye, or gluten-free are all great options.
4. How can I make this tuna salad spicier?
Add a pinch of cayenne pepper, a dash of hot sauce, or even some chopped jalapeños to give your sandwich a spicy kick.
5. Can I substitute mayo with something else?
Yes! You can substitute mayo with Greek yogurt, avocado, or even sour cream for a different flavor profile.
6. How do I know if my canned tuna is good?
Check the expiration date on the can and make sure it is sealed properly. If the can is bulging or has any rust, discard it. The tuna should also have a firm texture and a clean, mild scent.
7. Can I freeze tuna salad?
It’s not recommended to freeze tuna salad because the mayo and veggies can change texture once thawed. It’s best enjoyed fresh or within a few days.
8. What type of tuna is best for this sandwich?
Albacore tuna or chunk light tuna works best for sandwiches. Albacore is a bit firmer, while chunk light tuna offers a more flaked texture.
9. Can I add cheese to this sandwich?
Yes, a slice of cheese like cheddar or Swiss can add extra flavor. Place it on the sandwich before toasting to melt it.
10. Is this recipe suitable for meal prep?
Yes! You can prepare the tuna salad in advance and store it in the fridge for 2 days. Just assemble the sandwiches when you’re ready to serve.
Conclusion
A tuna salad sandwich is a quick, satisfying meal that’s full of flavor and customizable to suit your taste. Whether you’re making it for lunch or preparing it ahead of time for a picnic, this easy recipe is sure to become a favorite in your kitchen. With a handful of ingredients and a few minutes of prep, you can enjoy a hearty, delicious sandwich that’s perfect for any occasion.
PrintTuna Salad Sandwich
A classic tuna salad sandwich made with protein-rich tuna, creamy mayo, and crunchy veggies. It’s a quick, satisfying meal, customizable to suit your tastes, and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 sandwiches
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (5 oz) of tuna, drained
2 tablespoons mayonnaise
1 tablespoon Dijon mustard (optional)
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
4 slices of your favorite bread (whole grain, white, or gluten-free)
Lettuce leaves (optional)
Tomato slices (optional)
Instructions
- In a bowl, combine the drained tuna, mayonnaise, Dijon mustard (if using), celery, onion, and parsley. Stir well until all ingredients are fully incorporated.
- Season with salt and pepper to taste.
- Toast your bread slices lightly if desired, or leave them untoasted for a softer texture.
- Spread the tuna salad evenly onto two slices of bread.
- Add a layer of lettuce or a couple of tomato slices if desired.
- Top with the remaining slices of bread and cut the sandwich in half.
- Serve immediately and enjoy!
Notes
- For a lighter version, swap mayo for Greek yogurt or avocado.
- Add boiled eggs, pickles, or capers for extra flavor.
- If you like spice, add hot sauce or red pepper flakes for a kick.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 30mg
