This tuna salad sandwich is so quick and easy and makes for a simple yet scrumptious meal! Made with tuna, mayonnaise, and a few ingredients that make this the best tuna salad sandwich I’ve ever tasted!
Looking for more simple and quick meals? You’ll like my Chicken Salad with Grapes, hamburgers, and tacos, and more!
Sometimes there is no other sandwich that will satisfy when the craving hits for a really good tuna salad sandwich. And this recipe makes one of the best I’ve tasted. So if you are looking for a quick, easy, and absolutely delicious tuna salad sandwich recipe, I highly recommend that you give this recipe a try! It reminds me so much of the tasty tuna sandwiches that my Mama made throughout my childhood, and still, it always satisfies me when I make them now.
Ready in minutes, this will be one of those recipes that you’ll want to keep on hand for a super simple meal that everyone will rave about!
Tuna Salad Sandwich Recipe
There are only a few ingredients needed to make this amazing yet humble sandwich, but some of those ingredients are what absolutely “make” the sandwich. Some of the add-ons help to take it over the top both in presentation and taste. You won’t believe how delicious a humble tuna salad sandwich can be until you taste this one!
Here’s how you’ll make it.
How to Make the Best Tuna Salad Sandwich
There are just a few ingredients that you’ll need to make what my family declares the best tuna salad sandwich they’ve ever tasted. You’ll need:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Tuna – Drained. I prefer to use light tuna packed in olive oil as I believe it has a less intense flavor. I research to keep up-to-date on information regarding safe and sustainable fish and seafood to try to stay aware of the brands that contain the least amount of mercury and health-conscious packaging that is BPA-free.
According to the EPA and FDA, young children and women who are pregnant or may become pregnant should limit their consumption of fish with lower mercury, including canned “light” tuna, to 12 ounces a week and no more than 6 ounces of albacore (“white”) tuna.
Mayonnaise or Greek Yogurt – You’ll need mayonnaise or Greek Yogurt to help bind your tuna salad together. Use your favorite brand. We prefer to use Duke’s for mayonnaise in our tuna salad sandwiches.
Lemon Juice – Fresh lemon juice helps to add a bit of acid to the dressing for the tuna salad and makes the fish flavor a little less intense.
Mustard – a little bit of mustard adds so much flavor to this recipe.
Curry Powder – I love to add a little bit of curry powder to my tuna salad. If you do not have it, you can certainly omit it, but I do recommend that you try it at least once!
Relish – a little sweet relish is key to tuna salad in my husband’s opinion.
Celery – the celery adds so much crunch and freshness to the tuna salad.
Sandwich bread – Use your favorite sliced bread. My family loves fresh sourdough bread.
Optional Toppings:
Sliced Tomato – A slice or two of ripe tomato with a sprinkle of salt adds so much deliciousness to this sandwich.
Lettuce – A ruffly Bibb lettuce or a leaf or two of romaine adds a beautiful bit of color and a little added crunch.
Instructions
Make the tuna salad. Drain the tuna, add all of your ingredients to a medium bowl, and gently stir until all is well combined. Alternately, you can combine all of the ingredients, except for the tuna, in the bowl to form the dressing and then gently fold the tuna into the dressing mixture.
Make the sandwich. Once you have the tuna salad prepared, spoon it onto your sandwich bread (we prefer sourdough). Then top with lettuce leaves and slices of tomato, and a sprinkle of salt if desired.
Serve and enjoy. Serve your sandwich with a dill pickle spear, your favorite chips, veggie sticks with ranch for dipping, or your favorite side. Enjoy!
Make Ahead and Storage Instructions
This makes an excellent make-ahead or meal prep meal!
To make ahead. Simply prepare your tuna salad as instructed without assembling your sandwich.
To store. Store the tuna salad in an airtight container in the refrigerator for up to 3 days.
For a sandwich. You may also store a prepared sandwich in the refrigerator for up to one day before eating. Just be sure to wrap it tightly before placing it in the refrigerator. This is great for making a sandwich for a packed lunch a bit before bagging it to send out the door. It is not suggested to leave longer than one day, or it will begin to get soggy.
More Sandwich and Salads Recipes
Here’s my Tuna Salad Sandwich Recipe. I hope you enjoy it!
Related Recipes
Tuna Salad Sandwich Recipe
Ingredients
- 2 (5-ounce) cans tuna, drained, see notes in post above
- ½ cup mayonnaise
- ½ cup chopped celery
- 1 tablespoon sweet relish
- 1 teaspoon prepared yellow mustard
- 2 teaspoons lemon juice
- 1/2 teaspoon curry powder
- 8 slices sourdough bread, toasted, if desired
- 4 slices lettuce, optional
- 4 slices tomatoes, optional
Instructions
- Combine tuna, mayonnaise, celery, relish, mustard, lemon juice, and curry powder in a medium bowl until well combined. Spoon onto sandwich bread and top with lettuce and tomato.
Notes
Make Ahead and Storage Instructions
To make ahead. Simply prepare your tuna salad as instructed without assembling your sandwich. To store. Store the tuna salad in an airtight container in the refrigerator for up to 3 days. For a sandwich. You may also store a prepared sandwich in the refrigerator for up to one day before eating. Just be sure to wrap it tightly before placing it in the refrigerator. This is great for making a sandwich for a packed lunch a bit before bagging it to send out the door. It is not suggested to leave longer than one day, or it will begin to get soggy.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Quick and easy recipe. Absolutely delicious…no changes necessary in my book.
Thanks, SherB. I love quick and easy recipes sometimes.
Good ingredients. I substituted the celery with onions, 1/4 cup. The relish and the mustard make the tuna salad a bit tangy and I love it. Eating tuna is an excellent source of selenium.
Try adding dry dill it’s a game changer!
I haven’t added dry dill, Blonde. I may have to try that sometime.
YES!! Dill takes tuna to another level. Another game changer is salmon seasoning.