Tuna Salad Sandwich Classic Flavor (Print)
Creamy tuna filling, crunchy veggies, and crisp lettuce layered in fresh bread for a flavorful, satisfying sandwich.
# Ingredients:
→ Tuna Salad
01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/3 cup mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 celery stalk, finely diced
05 - 1/4 small red onion, finely diced
06 - 1 tablespoon fresh lemon juice
07 - 2 tablespoons chopped fresh parsley (optional)
08 - Salt and black pepper, to taste
→ Sandwich Assembly
09 - 8 slices sandwich bread (whole wheat or white)
10 - 4 leaves crisp lettuce (e.g., romaine or iceberg)
11 - 1 medium tomato, sliced
12 - 2 tablespoons butter (optional, for toasting bread)
# Directions:
01 - In a medium mixing bowl, combine drained tuna, mayonnaise, Dijon mustard, celery, red onion, lemon juice, and fresh parsley if desired. Blend thoroughly until the mixture is cohesive. Season evenly with salt and black pepper.
02 - Lightly spread butter onto each bread slice if preferred. Toast in a skillet or toaster until both sides are golden brown and crisp.
03 - Arrange a lettuce leaf atop one slice of bread. Spoon an ample portion of tuna mixture onto the lettuce.
04 - Place tomato slices over the tuna salad, then cover with a second slice of bread to enclose fillings.
05 - Repeat assembly steps to create four sandwiches. Using a knife, halve each sandwich for serving.
# Expert Tips:
01 -
- Easy to make with only a few pantry ingredients
- Ready in about fifteen minutes
- Packed with protein and full of fresh crunch
- Perfect for meal prepping or last minute meals
02 -
- Rich in protein and omega three
- Easy to make gluten free with suitable bread
- Great for packed lunches or busy weeknights
03 -
- Tuna salad tastes best if you let it rest in the fridge for at least ten minutes before serving
- Toast the bread for five star texture and to keep things neat if packing for takeout or picnics
- Never skip the lemon juice it brightens the flavors and helps cut through any heaviness