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Tuna lovers – this recipe is for you! You’re going to drool over this homemade tuna sandwich that only takes 10 minutes to make and is a blend of tuna fish with crispy greens. We’ve perfected this tuna salad recipe with all of the ingredients you love; celery, mayo, lettuce, and onion.
If you can’t get enough tuna, you need to try our Tuna Casserole! Another delicious sandwich recipe to try is our Chicken Salad Sandwich Recipe. Take these tuna salad sandwiches to the next level with our delicious Tuna Melt recipe too.
TUNA SANDWICH INGREDIENTS
You will need:
- 2 6-ounce cans of tuna, drained
- ½ cup mayonnaise
- ¼ teaspoon each salt and black pepper, or to taste
- ½ teaspoon garlic powder
- ⅛ cup finely diced green onions
- ½ cup finely diced celery
- 8 large leaves of green or red leaf lettuce
- 8 slices of whole-grain bread
PRO TIP: This recipe can also be modified with 2½ pouch bags of tuna. Most bags are 2.6-ounces.
SUBSTITUTIONS AND ADDITIONS
MAYONNAISE: For an egg-free alternative mayo, use a simple olive oil-based dressing. It’ll taste just the same if you use a 1:1 ratio.
CELERY: If you don’t have any celery on hand, you can use chopped cucumber or red bell pepper.
ONION: I like putting red onion rather than green onions in my tuna salad. It gives is a nice bright bit of color and tangy taste.
LEMON JUICE: You can add a bit of lemon juice or lemon zest to your tuna salad for a delicious kick.
PICKLES Pickles are a great addition to any tuna salad! Chop them up for the best texture. All pickles are a good idea, but we recommend sweet pickles or dill pickles.
CONDIMENTS: Either mustard, dijon mustard or relish is a great topping for your tuna sandwich.
APPLE: You can use apple slices in your tuna salad! It adds a little more freshness and it’s a unique taste!
HERBS: Adding fresh parsley into your tuna salad is a nice way to add a bit more flavor into the mix.
HOT SAUCE: A spicy kick is always a great idea and a dash of tabasco or other hot sauce would kick up your tuna salad a notch.
HOW TO MAKE THIS TUNA SANDWICH RECIPE
PRO TIP: This recipe makes enough tuna salad for 4 sandwiches. You can easily double it if you are feeding a crowd.
STEP ONE: Mix the tuna, mayonnaise, green onion, and celery together in a medium or large bowl. Add in salt and pepper to taste.
PRO TIP: For added crunch, toast your bread before assembling your sandwiches.
STEP TWO: Divide the tuna mixture between four of the pieces of bread.
PRO TIP: You can make this meal without bread! For a keto/low carb option, spread spoonfuls of the tuna into lettuce leaves. Another alternative to bread is crackers! Spread spoonfuls of tuna onto crackers. You can also turn these into wraps by replacing the bread with flour tortillas.
STEP THREE: Layer the two lettuce leaves on the other four slices of bread, tearing the leaves to fit the bread.
PRO TIP: Additional toppings may be added like pickles, relish, mustard.
STEP FOUR: Assemble the two sides of each sandwich.
STEP SIX: Slice and serve your sandwich to finish!
HOW TO SERVE
Serve this yummy sandwich alongside a cold salad such as our classic coleslaw or potato salad and potato chips on the side, add our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea, and you have yourself a perfect lunch.
IN THE FRIDGE: Wrap your sandwiches in plastic wrap and store them in the refrigerator for up to 1 day. The tuna mixture can be stored separately for up to 3 days.
IN THE FREEZER: You can store the tuna salad in the freezer for up to 1 week. Use an airtight food storage container.
Made with a few simple ingredients, this tuna salad sandwich recipe is the perfect blend of crunchy and creamy. This recipe takes canned tuna to a whole new degree and is one of our favorite recipes for lunchtime. We know you’re going to love this delicious sandwich!
We recommend canned chunk or flake light tuna rather than white tuna or yellowfin tuna as those are higher in mercury. Just read the can of tuna for the type of tuna used.
Any bread is a great choice for tuna sandwiches. Whole wheat bread, rye or flour tortillas are great options.
You can keep any leftover tuna salad in the fridge for 2-3 days.
MORE RECIPES YOU’LL LOVE
- 12 ounce tuna drained
- 1/2 cup mayonnaise plus more for spreading on the bread
- 1/4 teaspoon each salt and pepper or to taste
- 1/2 teaspoon garlic powder
- 1/8 cup green onion finely diced
- 1/2 cup celery finely diced
- 8 large leaves green lettuce or red leaf lettuce
- 8 slices whole grain bread
- Mix together tuna, mayonnaise, green onion, and celery. Then add salt and pepper to taste.
- Divide tuna mixture between four of the pieces of bread.
- Layer two lettuce leaves on the other four slices of bread, tearing the leaves to fit the bread.
- Assemble the two sides of each sandwich.
- Slice and serve.