Description
A quick and flavorful Tuna Salad Sandwich that’s perfect for busy days or slow afternoons.
Ingredients
Scale
- 2 cans (5 to 6 ounces each) tuna in water, drained well
- 1/3 cup mayonnaise, or to taste
- 2 tablespoons dill pickle relish or finely chopped dill pickle
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, very finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon kosher salt, more to taste
- 1/4 teaspoon black pepper, more to taste
- 2 tablespoons chopped fresh parsley, optional
- 8 slices good sandwich bread, toasted if you like
- 4 lettuce leaves or baby spinach
- 4 thin tomato slices, optional
- Butter for bread, optional
Instructions
- Open the tuna cans and drain the water well.
- Flake the tuna into the bowl with a fork.
- Add mayonnaise, dill pickle relish, and Dijon mustard.
- Stir in chopped celery, red onion, and parsley.
- Add lemon juice, salt, and pepper and mix until even.
- Taste and add more mayo or salt if you want it creamier or brighter.
- Lightly butter the outside of the bread if you prefer toasted sandwiches.
- Place lettuce and tomato on two slices of bread.
- Spoon the tuna mix onto the prepared bread.
- Top with the other slice and press gently.
- Cut the sandwich in half and serve.
Notes
Drain the tuna very well to avoid watery mix. For a lighter version, swap half the mayo with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 40mg
Keywords: tuna sandwich, lunch, quick recipes, family recipes