Prep Time: 15 minutes
Cook Time: 0 minutes
Soak Time: 0 minutes
Total Time: 15 minutes
Servings: 4 sandwiches

Ingredients

  • 2 cans tuna in water, well drained
  • ⅓ cup real mayonnaise (or Greek yogurt for lighter)
  • 1 tbsp Dijon mustard
  • 1 small celery stalk, finely diced
  • 2 tbsp red onion, finely minced
  • 1 tbsp dill pickle relish (or chopped cornichons)
  • 1 tsp lemon zest + 2 tsp lemon juice
  • 1 tbsp fresh dill or parsley, chopped
  • Pinch of garlic powder and black pepper
  • Fine sea salt to taste
  • 8 slices hearty bread (sourdough, multigrain, or brioche)
  • Lettuce leaves and tomato slices, optional

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  • Crisp sides: kettle chips, celery sticks with ranch, sliced cucumbers with vinegar.
  • Fresh sides: simple arugula salad with lemon and olive oil, fruit cup (grapes, apple, berries).
  • Hearty sides: tomato soup, roasted sweet potato wedges, pasta salad with vinaigrette.
  • Tangy sides: dilly coleslaw, pickled onions, pepperoncini.

Instructions

  • Flake the drained tuna in a bowl so there are no large chunks.
  • Stir in mayonnaise, Dijon, celery, red onion, relish, lemon zest and juice, herbs, garlic powder, pepper, and a light pinch of salt. Mix just until creamy but still textured.
  • Taste and adjust: add more lemon for brightness, mayo for richness, or relish for tang.
  • Toast the bread if you like extra structure. Layer lettuce and tomato on the bottom slice, mound on tuna salad, then cap with bread. Press gently and cut on the diagonal.
  • Plate with one or two contrasting sides—crisp chips plus a small salad is a perfect combo.almond raisin fruit balls, tuna salad, tuna salad sandwich, deli classic, easy lunch, no cook, quick meal, canned tuna, mayonnaise, Greek yogurt, Dijon mustard, lemon zest, celery, red onion, dill relish, fresh dill, parsley, sourdough bread, multigrain bread, lettuce, tomato, classic sides, kettle chips, tomato soup, arugula salad, coleslaw, fruit cup, meal prep, protein packed, picnic friendly, school lunch, work lunch, creamy texture, crunchy veggies, balanced flavors, Mediterranean diet, omega-3s, heart healthy, high protein, budget friendly, weeknight meal, crowd pleaser, portable, savory sandwich, make ahead, family favorite, easy recipe, comfort food, simple ingredients, pantry staples, satisfying

About tuna salad
Tuna salad is a timeless deli staple because it balances creaminess, acidity, crunch, and savory depth in a no-cook format. The key is moisture control (well-drained tuna) and flavor layering. Lemon lifts richness; Dijon adds backbone; celery and onion give snap; herbs bring freshness. Good bread matters—choose slices sturdy enough to cradle the filling without going soggy. For meal prep, make the salad up to two days ahead and assemble sandwiches right before serving.

If you prefer a lighter profile, swap half (or all) of the mayo with Greek yogurt, and add a teaspoon of olive oil for silkiness. For extra protein and texture, fold in chopped hard-boiled egg; for spice, a dash of hot sauce or crushed red pepper does the trick. Serve with something crunchy and something fresh to keep the plate lively and balanced.

Tips

  • Drain tuna thoroughly; even 1–2 teaspoons of excess liquid can dilute flavor.
  • Finely dice mix-ins so every bite is cohesive.almond raisin fruit balls, tuna salad, tuna salad sandwich, deli classic, easy lunch, no cook, quick meal, canned tuna, mayonnaise, Greek yogurt, Dijon mustard, lemon zest, celery, red onion, dill relish, fresh dill, parsley, sourdough bread, multigrain bread, lettuce, tomato, classic sides, kettle chips, tomato soup, arugula salad, coleslaw, fruit cup, meal prep, protein packed, picnic friendly, school lunch, work lunch, creamy texture, crunchy veggies, balanced flavors, Mediterranean diet, omega-3s, heart healthy, high protein, budget friendly, weeknight meal, crowd pleaser, portable, savory sandwich, make ahead, family favorite, easy recipe, comfort food, simple ingredients, pantry staples, satisfying
  • If packing to-go, spread a thin layer of butter on the inner bread slices to resist moisture.

 

 

 

References

  • FDA. “Advice about Eating Fish for Pregnant Women and Parents.”
  • Harvard T.H. Chan School of Public Health—The Nutrition Source: Fish and Health.
  • Harvard Book Store