Classic Tuna Salad Sandwich is the ultimate deli favorite—creamy, tangy, and packed with flavor. This easy recipe brings together tender tuna, crisp celery, and a touch of lemon for a satisfying lunch or light dinner. Whether you’re craving a quick meal or prepping ahead, this sandwich never disappoints!
Ingredients
- 2 (5-ounce) cans tuna in water, drained
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices sandwich bread (white, wheat, or rye)
- 2 leaves romaine lettuce (optional)
- 2 slices tomato (optional)
Instructions
- In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, celery, red onion, lemon juice, salt, and black pepper. Mix well with a fork until everything is evenly combined and the tuna is flaked.
- Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your liking.
- Lay out the bread slices. If desired, place a lettuce leaf and a tomato slice on two of the slices.
- Divide the tuna salad evenly between the two prepared bread slices, spreading it out to cover the surface.
- Top with the remaining bread slices to form sandwiches.
- Slice in half and serve immediately, or wrap and refrigerate for up to 24 hours.
Tips & FAQ
- Best bread? Classic white, wheat, or rye all work well. Toast for extra crunch!
- Make ahead? Tuna salad keeps in the fridge for up to 2 days. Assemble sandwiches just before serving for best texture.
- Variations? Add chopped pickles, fresh herbs, or a dash of hot sauce for a twist.
Looking for more deli classics? Try our Chicken Kiev recipe next!
