Description
This classic tuna salad sandwich features flaky tuna mixed with creamy mayo, crisp celery, tangy lemon juice, and a hint of Dijon mustard. Ready in 10 minutes with simple ingredients, it’s the perfect quick lunch that’s both nostalgic and satisfying. Customize with your favorite add-ins and serve on your choice of bread!
Ingredients
For the Tuna Salad (Makes ~4 sandwiches)
- 2 (5-oz) cans tuna packed in water, drained well (or oil if you prefer richer flavor)
- ½ cup mayonnaise (adjust to your preferred creaminess)
- 1–2 teaspoons Dijon mustard (optional, but I love the tang!)
- 1 celery stalk, finely chopped
- 2–3 tablespoons red onion or scallions, finely chopped
- 1–2 tablespoons sweet pickle relish (optional, adds a sweet-tangy kick)
- 1–2 tablespoons fresh lemon juice
- Salt, to taste
- Black pepper, to taste
- Optional: pinch of paprika or dried dill for extra flavor
For Assembly
- 8 slices of bread (white, whole wheat, sourdough, or your favorite!)
- Lettuce leaves (optional, for crunch)
- Tomato slices (optional, for freshness)
- Pickles (optional, on the side)
Instructions
Open both cans of tuna and drain them REALLY well — I’m talking press down with the lid or use a strainer to squeeze out as much liquid as possible. This is KEY to preventing soggy sandwiches! Place the drained tuna in your medium mixing bowl and use a fork to fluff it up, breaking apart any large chunks.
Now for the fun part! Add the mayonnaise to your bowl first — start with ½ cup and you can always add more if you like it extra creamy. If you’re using Dijon mustard, stir that in now. The mustard adds such a lovely tang that makes this tuna salad special.
Toss in your finely chopped celery and red onion or scallions. These are what make your tuna salad INTERESTING instead of just mushy tuna and mayo! If you’re team pickle relish (I am!), add that sweet-tangy goodness now too.
Drizzle in that fresh lemon juice — this is where the magic happens! The lemon juice brightens EVERYTHING and keeps the salad tasting fresh and vibrant. Season generously with salt and black pepper to taste. If you want a little extra something, add a pinch of paprika or dried dill.
Use your spoon or spatula to fold everything together gently. You want a creamy, cohesive mixture where every bite has a little bit of everything, but you don’t want to over-mix and turn it into paste.
Lay out 4 slices of bread on your work surface. Scoop a generous portion of tuna salad onto each slice — don’t be shy! If you’re adding lettuce and tomato (which I love for extra crunch and freshness), layer those on top of the tuna salad.
Place the remaining bread slices on top and press down gently. Cut each sandwich in half diagonally (because diagonal cuts just TASTE better, don’t they?) or into quarters for cute tea-sandwich style servings.
Serve immediately with your favorite chips, a pickle spear, or maybe some carrot sticks on the side.
Notes
Toast your bread: For extra texture contrast, lightly toast your bread before assembling. It creates a barrier against moisture and adds a lovely crunch.
Avoid these mistakes:
- Don’t skip the lemon juice — it’s what makes this tuna salad taste FRESH
- Don’t over-mix or you’ll lose that nice flaky texture
- Don’t add tomatoes until right before eating (they make bread soggy if they sit)
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: American