Tuna Sandwich Recipe

5 from 3 votes

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Tuna Sandwich

Tuna Sandwich Recipe

This tuna sandwich recipe is my go-to, my favorite, and the most delicious lunch or dinner, ever! I promise. It’s refreshing, it’s crisp from the iceberg, and SO good.

I love making this ahead of time, and having it at the ready for lunch. I personally enjoy having it on toasty sourdough or rye bread, with iceberg, a slice of cheddar cheese with mustard. But I will also sometimes make a tuna melt, or place it in a tortilla to make a burrito!

This sandwich is also inspired by some of my favorite tuna sandwiches in Los Angeles, from The Honor Bar in Beverly Hills as well as Bub and Grandma’s.

Tuna Sandwich

What ingredients do you need for the best tuna salad sandwich recipe?

Oil-Packed Tuna: I like olive oil tuna for this recipe but you can also use canned tuna as well. I love oil-packed for this recipe since it has SO much flavor. However, a water-packed tuna drained well is totally fine.

Celery: LOADS of celery needed for me in any variation of tuna I make, this is non-negotiable. I love the crunch.

Red onions: I love minced red onion for this, but sometimes I will also do shallots, or yellow onion as well.

Green onions: This is a sort of unconventional add, but I absolutely love the addition of not only green here, but crunch and flavor from the onions.

Fresh dill: Another non-negotiable for me! You can also use dried dill too. I add tons in my tuna, and it just amps up the flavors.

Lemon juice: and LOTS of it!

Mayonnaise: You can also sub for greek yogurt here as well. Or do half regular mayo, and half kewpie (Japanese mayo) which has a nice deep flavor that I love!

Dijon mustard: I find dijon adds a lot of flavor to the tuna, but you can opt to omit as well.

Salt and pepper to taste

For the tuna mixture: You can also add any of your favorite seasonings and fresh herbs like parsley or chives, too.

For the sandwich: Serve on toasted sliced of bread (we love sourdough), whole wheat or rye bread in between iceberg lettuce leaves with a slice of sharp yellow cheddar cheese! I also like to do a layer of dijon mustard, and mayo. You can also put your tuna in a lettuce wrap instead of bread!

You can opt to add any of your favorite veggies and fruits like tomatoes, apples, avocado, capers, or sliced dill pickles (relish works too!) as well on the sandwich.

What if I don’t want to have this as a sandwich with bread? Use in a wrap or in butter lettuce/romaine or iceberg wraps (even wrapped between red bell pepper!)

Tuna Sandwich

Instructions to make this classic tuna salad recipe

Drain and flake your tuna

Open up and drain tuna (whether that’s in oil or water). Place your tuna in a medium bowl and fork until all the tuna is broken apart, as finely as you can. I like some texture, but overall, I do prefer it a little more on the fine side, up to you, though! Set aside.

Prep your components

Now, prep and chop your celery, red onions, green onions, fresh dill and pickles. Add in the bowl with the tuna.

Finish your tuna

Add lemon juice, mayo, dijon mustard and salt and pepper. Mix to combine. Store in the refrigerator to chill for at least 15 minutes.

Make your sandwich

Take your slices of bread (toast if you prefer) and add a layer of mayo on one side and dijon mustard on the other side, add on a slab of iceberg, top with your tuna from the fridge and then a slice of sharp cheddar, cover with the top bread, slice in half and serve.

Tuna Sandwich

Check out the below sandwich recipes for more inspiration!

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Tuna Sandwich

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Tuna Sandwich
5 from 3 votes

Tuna Sandwich Recipe

This tuna sandwich recipe is my go-to, my favorite, and the most delicious lunch or dinner, ever! I promise. It's refreshing, it's crisp from the iceberg, and SO good.
Prep: 15 minutes
Total: 15 minutes
Servings: 4

Ingredients 

  • 2 6.7 ounce cans or jar tuna in olive oil/water
  • ½ cup celery, finely diced
  • 1/2 cup red onions, finely diced
  • 1/2 cup green onions, finely sliced
  • 2 tablespoons fresh dill chopped, dried dill works too
  • juice of 1 lemon, adjust with more if that’s your preference
  • 1/2 cup mayo
  • 1 teaspoon dijon mustard
  • 3-4 cornichons , minced
  • dash of pickle juice
  • salt and pepper to taste
  • Serve on toasted sliced of bread (we love sourdough), or rye bread in between iceberg lettuce with a slice of sharp yellow cheddar cheese! I also like to do a layer of dijon mustard, and mayo.

Instructions 

  • Open up and drain tuna (whether that’s in oil or water). Place your tuna in a medium bowl and fork until all the tuna is broken apart, as finely as you can. I like some texture, but overall, I do prefer it a little more on the fine side, up to you, though! Set aside.
  • Now, prep and chop your celery, red onions, green onions, fresh dill and pickles. Add in the bowl with the tuna.
  • Add lemon juice, mayo, dijon mustard and salt and pepper. Mix to combine. Store in the refrigerator to chill for at least 15 minutes.
  • Take your slices of bread (toast if you prefer) and add a layer of mayo on one side and dijon mustard on the other side, add on a slab of iceberg, top with your tuna from the fridge and then a slice of sharp cheddar, cover with the top bread, slice in half and serve.

Nutrition

Calories: 14kcal, Carbohydrates: 3g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.01g, Sodium: 22mg, Potassium: 97mg, Fiber: 1g, Sugar: 1g, Vitamin A: 183IU, Vitamin C: 4mg, Calcium: 19mg, Iron: 0.3mg
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