I finally nailed my Tuna Salad Sandwich with one unexpected pantry ingredient that makes the whole recipe impossible to ignore.

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I never cared much for tuna until I figured out a combo that actually sings. Using flaky tuna and a good scoop of mayonnaise, I built a sandwich that’s creamy without being gluey.

People keep asking, I always tell them it’s my Best Tuna Salad, though it’s messy to admit I tweak it on the fly. There are little contrasts that make you pause and taste twice, tiny surprises that make a plain lunch feel interesting.

I’m not pretending it’s fancy, but it’s honest, quick, and oddly addictive. Sometimes I mess it up and still love it.

Give it a try.

Ingredients

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Tuna packs lean protein and omega 3s, low carbs, filling but sometimes salty.
Mayonnaise adds creaminess, mostly fat and calories, use less if watching weight.
Celery gives crunch, fiber and water, very low calorie, sorta fresh tasting.
Onion brings sharp bite, small carb boost, adds bright savory zing to mix.
Pickles give sweet sour tang and sodium, tiny calories but big flavor.
Lemon adds acidity, brightens flavors, little carbs, packs vitamin C punch.
Bread supplies carbs and fiber if whole grain, choose quality, not too bland.
Parsley freshens, minor vitamins and antioxidants, makes it look and taste nicer.

Ingredient Quantities

2 cans tuna (5 oz / 142 g each), drained (about 10 oz / 284 g total)

1/3 cup mayonnaise (80 ml), or more if you like

1 teaspoon Dijon mustard

2 tablespoons finely chopped celery

2 tablespoons finely chopped red onion or 2 sliced scallions

1 tablespoon sweet pickle relish or 1 small dill pickle, finely chopped

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley (optional)

4 slices good sandwich bread (white, whole wheat or sourdough)

2 lettuce leaves and 3 to 4 tomato slices for serving (optional)

1 tablespoon softened butter for toasting bread (optional)

How to Make this

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1. Drain 2 cans tuna (5 oz / 142 g each, about 10 oz / 284 g total), then place in a bowl and flake with a fork, leaving some small chunks for texture.

2. In a separate bowl whisk together 1/3 cup mayonnaise (80 ml), 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice until smooth.

3. Add 2 tablespoons finely chopped celery, 2 tablespoons finely chopped red onion or 2 sliced scallions, and 1 tablespoon sweet pickle relish or 1 small dill pickle (finely chopped) to the mayo mix.

4. Stir in 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, taste and adjust — add a pinch more salt or lemon if needed.

5. Fold the flaked tuna and 2 tablespoons chopped fresh parsley (optional) into the dressing gently, dont overmix or it gets mushy; chill 10 minutes if you want the flavors to meld.

6. If toasting, spread 1 tablespoon softened butter on each of 4 slices good sandwich bread (white, whole wheat or sourdough) and toast in a skillet or toaster oven until golden and crisp.

7. Assemble sandwiches: divide the tuna salad evenly over 2 slices of bread, top with 2 lettuce leaves and 3 to 4 tomato slices if using, then close with remaining bread slices.

8. Cut sandwiches in half, press lightly so they hold together, then serve immediately; open faced works great too.

9. Store any leftover tuna salad in an airtight container in the fridge for up to 3 days; if it seems dry later add a little more mayo and a squeeze of lemon.

Equipment Needed

1. Can opener
2. Medium mixing bowl (for the tuna)
3. Small bowl plus whisk or fork (to mix the mayo dressing)
4. 1/3 cup measure and measuring spoons
5. Chef knife and cutting board for chopping the celery, onion, pickle and tomatoes
6. Fork or rubber spatula to fold the tuna into the dressing, dont overmix
7. Skillet or toaster / toaster oven for toasting bread if you want it toasted
8. Airtight container for storing leftovers in the fridge

FAQ

Can I use water-packed tuna instead of oil-packed? Yes. Water-packed is lighter and less greasy, oil-packed gives richer flavor. Either works, just drain well and taste before adding more mayo or salt.

What's the best way to drain tuna so the salad isn't watery? Open the can and press the tuna with a fork against the side or use a fine sieve and pat dry with paper towels. Don't squeeze too hard or you'll end up with mushy tuna.

How far ahead can I make the tuna salad? You can make it a day or two ahead. Store in an airtight container in the fridge up to 3 days. It might firm up or get a bit runny from the lemon, so stir before serving.

How do I stop the sandwich from getting soggy? Toast the bread and spread a thin layer of butter or mayo first, or put a lettuce leaf between the salad and the bread. Also pat tomato slices dry before adding them.

Can I make it healthier or lower in mayo? Sure. Swap half or all of the mayo for plain Greek yogurt, or use less mayo and add extra celery, onion, or chopped apple for moisture and crunch.

What other mix-ins or seasonings work well? Try chopped hard boiled egg, capers, dill, celery seed, curry powder, diced apple or avocado. Add small amounts and taste as you go so it doesn't get overwhelmed.

Tuna Salad Sandwich Recipe Substitutions and Variations

Mayonnaise: swap with plain Greek yogurt (use same 1/3 cup) for tang and fewer calories, or mash 1/3 cup avocado for a creamier, healthier twist. You might wanna add a splash more lemon if you choose avocado.
Dijon mustard: use yellow mustard for a milder, familiar taste or whole grain mustard if you want a bit of texture and bite. Both work fine in the same amount.
Tuna: replace with canned salmon in the same total weight, or use cooked shredded chicken for a different but tasty filling, or for a vegetarian option mash a 15 oz can of chickpeas with the other mix ins.
Bread: go lettuce leaves for a low carb wrap, or use a croissant or toasted bagel if you want something richer, or just pile it on whole grain crackers for an open faced snack.

Pro Tips

1. drain and pat the tuna dry with paper towels so your salad doesnt get watery, but leave some chunks for texture; if it still seems dry later add a splash of lemon or a little more mayo right before serving.

2. dont overmix — fold gently with a fork and stop when ingredients are just combined, otherwise it turns into mush; chilling 10 minutes helps the flavors settle but dont let it sit too long or the celery will lose its crunch.

3. taste and adjust at the end, you might need a pinch more salt, a squeeze more lemon or a tiny bit of pickle juice for brightness; swapping half the mayo for plain Greek yogurt lightens it without losing creaminess if you want.

4. toast the bread in butter or olive oil until golden so it holds up to the filling, and add a crisp layer like lettuce, thin apple slices or cucumber for contrast; leftovers keep up to about 3 days in the fridge, add a bit more mayo when you reheat or serve if it seems dry.

Tuna Salad Sandwich Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally nailed my Tuna Salad Sandwich with one unexpected pantry ingredient that makes the whole recipe impossible to ignore.

Servings

servings

Calories

631

kcal

Equipment: 1. Can opener
2. Medium mixing bowl (for the tuna)
3. Small bowl plus whisk or fork (to mix the mayo dressing)
4. 1/3 cup measure and measuring spoons
5. Chef knife and cutting board for chopping the celery, onion, pickle and tomatoes
6. Fork or rubber spatula to fold the tuna into the dressing, dont overmix
7. Skillet or toaster / toaster oven for toasting bread if you want it toasted
8. Airtight container for storing leftovers in the fridge

Ingredients

2 cans tuna (5 oz / 142 g each), drained (about 10 oz / 284 g total)
1/3 cup mayonnaise (80 ml), or more if you like
1 teaspoon Dijon mustard
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion or 2 sliced scallions
1 tablespoon sweet pickle relish or 1 small dill pickle, finely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
4 slices good sandwich bread (white, whole wheat or sourdough)
2 lettuce leaves and 3 to 4 tomato slices for serving (optional)
1 tablespoon softened butter for toasting bread (optional)

Directions

Drain 2 cans tuna (5 oz / 142 g each, about 10 oz / 284 g total), then place in a bowl and flake with a fork, leaving some small chunks for texture.
In a separate bowl whisk together 1/3 cup mayonnaise (80 ml), 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice until smooth.
Add 2 tablespoons finely chopped celery, 2 tablespoons finely chopped red onion or 2 sliced scallions, and 1 tablespoon sweet pickle relish or 1 small dill pickle (finely chopped) to the mayo mix.
Stir in 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, taste and adjust — add a pinch more salt or lemon if needed.
Fold the flaked tuna and 2 tablespoons chopped fresh parsley (optional) into the dressing gently, dont overmix or it gets mushy; chill 10 minutes if you want the flavors to meld.
If toasting, spread 1 tablespoon softened butter on each of 4 slices good sandwich bread (white, whole wheat or sourdough) and toast in a skillet or toaster oven until golden and crisp.
Assemble sandwiches: divide the tuna salad evenly over 2 slices of bread, top with 2 lettuce leaves and 3 to 4 tomato slices if using, then close with remaining bread slices.
Cut sandwiches in half, press lightly so they hold together, then serve immediately; open faced works great too.
Store any leftover tuna salad in an airtight container in the fridge for up to 3 days; if it seems dry later add a little more mayo and a squeeze of lemon.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.