This tuna sandwich recipe is easy to prepare but complex with a deep savory flavor and a hint of zesty tang from ingredients like pickles and dijon mustard. Serve it between two thick slices of fresh sourdough bread for a tasty lunch.
Tuna is a delicious, versatile fish. Try more tuna recipes like this delicious Turkey Avocado Sandwich with Yuzu, Tuna Tartare, Tuna Confit and Tomato Salad, Tuna Poke Bowl, and Tuna Couscous Salad recipe next.
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Tuna sandwiches are a simple lunch meal. They are light, fresh, savory, salty with a perfectly flaky texture. One bite and I’m filled with nostalgia. Classic tuna salad is one of the first recipes many of us learn how to make.
This version has all the feel-good qualities of that very first sandwich but some sophisticated, grown-up elements too. With shallots, capers, and a spritz of fresh lemon juice, this is the best tuna sandwich recipe you’ll ever come across. Trust me on this one.
Why This Tuna Sandwich Recipe Works
- Better than Store-bought – There’s no boring tuna salad over here. This homemade tuna sandwich has Subway, Panera Bread, and your favorite delis beat when it comes to flavor and quality ingredients.
- Perfect for Meal Prep – Whip this up in less than 15 minutes and make enough to make more meals throughout the week.
- Easy to Prepare – This recipe doesn’t require marinating or standing over a hot stove. You simply combine the ingredients and enjoy. It’s a great last-minute meal.
- A Nutritious Meal – This sandwich is rich in protein and low in saturated fat. It’s also super filling.
Tool You’ll Need
Ingredients You Will Need
This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.
- Yellowfin tuna – Use high-quality canned tuna. It should be oil-packed. Oil-packed tuna seals in the flavor and nutrients.
- Mayo – I use Hellman’s mayonnaise.
- Shallot – Finely chopped.
- Celery – Finely chopped.
- Capers – Drained, finely chopped. This adds a distinct briny flavor.
- Fresh dill – Finely chopped.
- Dijon mustard – Add for a zesty kick.
- Bread and butter pickles – Finely chopped. You can use relish if you need to swap it out.
- Fresh lemon juice – This adds a bright, unexpected twist.
- Seasoning – I use kosher salt and black pepper to taste.
- Sourdough bread – This thick crusty bread has a delightful tang that pairs perfectly with tuna salad.
How To Make a Tuna Sandwich
Make a tuna sandwich with these simple instructions. Let’s get in to the how-to
- Add all ingredients to a bowl. Drain one can of tuna and leave oil in the other. Transfer tuna to a bowl, breaking it into smaller pieces. Add mayo, shallot, celery, capers, dill, dijon, bread and butter pickles, lemon juice, and season to taste with sal and black pepper.
- Serve on toast or salad. This tuna salad can be made 3 days ahead. If serving on toasted bread, spread mayo and dijon on each slice before topping with tuna salad. If opting for lettuce, go for butter lettuce.
Other Ways to Serve Tuna
- Tuna Dip – Serve it with crackers for an easy snack or appetizer.
- Lettuce wraps – For.low-carb, keto-friendly alternative, add tuna to lettuce leaves.
- Wrap – Eat a tuna wrap on the go.
- Salad – Add a heap of tuna to a bed of leafy greens as a protein.
- Pasta – Toss the tuna with your favorite pasta for a delicious lunch or side dish.
- Tuna Melt – Make tuna salad following this recipe then add cheese and grill it.
Tips and Tricks
- Making tuna salad sandwiches for a crowd? Feel free to double or triple this recipe.
- Use oil-packed tuna with olive oil. The olive oil adds flavor.
- If you add extra ingredients to your tuna, you may need to add more mayo in order to reach your desired consistency
Store leftover tuna salad (without the bread) in an airtight container in the fridge for up to 4 days. Luckily, tuna tastes even better on the second day because the flavors have a chance to mesh. When eating leftovers, you may have to drain excess liquid and stir before eating.
Tuna Sandwich Recipe Variations
- Tuna Sandwich Variations
- Tuna Sandwich Recipe with Egg. Chop up 2-3 boiled eggs and add them to the mixture.
- Tuna Sandwich Recipe without Mayo. Use plain Greek yogurt as a low-carb alternative.
- Spicy Tuna Sandwich. Add minced jalapeno or hot sauce to the tuna salad mixture for a kick of spice.
- Types of Tuna. You can use whichever variety you prefer. I suggest ahi tuna or white albacore tuna as alternatives.
- More Add-Ins. Add whatever you like to your tuna sandwich. Consider adding red onion, fresh herbs, or bell pepper.
Frequently Asked Questions
Can tuna salad be made ahead of time?
Yes! I prefer to make it ahead, actually. I typically prepare all of the ingredients the night before or the morning of and the taste is noticeably better as the flavors have time to meld.
What goes well on a tuna sandwich?
The most common ingredients for a tuna sandwich are chopped celery, onions, and dill relish. These add texture as well as flavor.
What can I add to tuna to make it taste better?
Citrus from lemon juice or lime juice adds a fresh, tart, burst of flavor. It enhances the overall taste of the other ingredients.
What type of bread is best for a tuna sandwich?
Sourdough bread makes for the best tuna salad sandwich. Thick with a hint of tang, this bread is hearty enough to hold tuna without getting soggy. If you use white bread, I suggest toasting it so it’s sturdy enough to hold the tuna.
Looking for More Sandwich Recipes
- Croque Monsieur Recipe
- Garlic Bread Grilled Cheese
- Crispy Fish Sandwich
- Bacon, Arugula and Lettuce Sandwich
- Soft Scramble Brioche Sandwich
Loving this Recipe?
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Easy Tuna Sandwich Recipe
- 2 5 ounce cans yellowfin tuna, oil packed
- 6 tablespoons quality mayo, I use Hellman's
- 3 tablespoons shallot, finely chopped
- 2 tablespoons celery, finely chopped
- 1 tablespoon capers, drained finely chopped
- 3½ teaspoons fresh dill, finely chopped
- 2 teaspoons dijon mustard
- 3½ teaspoons bread and butter pickles, finely chopped, can use relish
- ½ teaspoon fresh lemon juice
- Kosher salt and black pepper, to taste
- 6 slices sourdough bread, toasted
- Butter lettuce, for sandwich
- Quality mayo,
- Dijon mustard
- Drain one can of tuna and leave oil in the other. Transfer tuna to a bowl, breaking it into smaller pieces. Add mayo, shallot, celery, capers, dill, dijon, bread and butter pickles, lemon juice, and season to taste with salt and black pepper.
- Serve on toast or salad. Can be made 3 days ahead. If serving on toasted bread, spread mayo and dijon on each slice before topping with tuna salad.