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.
Servings: 4
Ingredients
- 2 6.7 ounce cans or jar tuna in olive oil/water
- 1/2 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 to 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.
Video
Nutrition
Calories: 204kcal | Carbohydrates: 3g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 200mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.3mg