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Tuna Salad Sandwich · Classic

Classic Tuna Salad Sandwich

Flaky tuna mixed with mayo, crunchy celery, a little relish and lemon. Ten minutes, no cooking, and it keeps for a few days of easy lunches.

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Prep
10 min
Total
10 min
Serves
4 · 4 sandwiches
Level
Easy

Ingredients

  • 2 cans tuna, 5 oz each, packed in water, well drained
  • ⅓ cup mayonnaise
  • 1 celery stalk, finely diced
  • 2 tbsp red onion, finely diced
  • 1 tbsp pickle relish, or chopped dill pickle
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • kosher salt, and black pepper, to taste
  • 8 slices bread, or 4 rolls
  • 4 romaine lettuce leaves (optional)
  • 1 medium tomatoes, sliced (optional)

Steps

  1. Press the lid into each opened can, or tip the tuna into a strainer, and squeeze out as much liquid as you can.
  2. Put the tuna in a bowl and break it into small flakes with a fork.
  3. Add the mayonnaise, celery, red onion, relish, lemon juice and mustard.
  4. Stir until everything is evenly mixed. Taste and add salt and pepper.
  5. Spread a quarter of the tuna salad on 4 slices of bread.
  6. Top with lettuce and tomato, if using, and the remaining bread. Cut in half.

Tip: Draining the tuna really well is the biggest difference between creamy tuna salad and soggy bread.

Tip: For a lunch box, pack the tuna salad and bread separately with an ice pack and assemble at lunch.

Storage: Refrigerate tuna salad in a covered container up to 3 days.

Estimated nutrition per serving: 330 calories · protein 16 g · carbohydrates 31 g · fiber 2 g · sugars 5 g · fat 16 g (saturated 2.5 g) · sodium 580 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.