Classic Tuna Salad Sandwich
A creamy and flavorful tuna salad sandwich made with canned tuna, mayonnaise, celery, and a hint of lemon. A quick and easy deli-style favorite!
Equipment
- Mixing bowl
- Fork
- Knife
- Cutting board
Ingredients
Tuna Salad Base
- 2 cans tuna Drained (5 oz each).
- ¼ cup mayonnaise Or Greek yogurt for a lighter version.
- 1 tbsp lemon juice Freshly squeezed.
- 1 tsp Dijon mustard Adds depth to the flavor.
- 1 stalk celery Finely diced for crunch.
- 2 tbsp red onion Finely chopped (optional).
- 1 tbsp sweet pickle relish Optional, for a hint of sweetness.
- ½ tsp salt To taste.
- ¼ tsp black pepper To taste.
For the Sandwich
- 8 slices bread White, whole wheat, or sourdough.
- 4 leaves lettuce Crisp romaine or iceberg.
- 4 slices tomato Optional, for freshness.
- 1 tbsp butter Optional, for toasting the bread.
Instructions
- In a mixing bowl, flake the drained tuna with a fork to break it up.
- Add mayonnaise, lemon juice, Dijon mustard, celery, red onion (if using), pickle relish, salt, and black pepper. Mix until well combined.
- Taste and adjust seasoning if needed. Add more mayonnaise or mustard if desired.
- Optional: Lightly butter and toast the bread in a pan for extra crunch.
- Place a leaf of lettuce on a slice of bread, then spread a generous amount of tuna salad over it.
- Add a slice of tomato if using, then top with another slice of bread.
- Slice in half and serve immediately, or wrap in foil and refrigerate for later.
Notes
For a protein boost, add a boiled egg to the tuna mixture. Serve on toasted bread, in a lettuce wrap, or as a dip with crackers.