This creamy Tuna Sandwich Recipe keeps it classic because why mess with perfection?
I wasn’t always a tuna sandwich fan. The color, the texture, the smell—everything about it turned me off. The mayo didn’t help either. Don’t ask me why, because I couldn’t tell you.
Then, somewhere around age 30, my taste buds flipped a switch. It was actually one of those defining moments because I remember it so distinctly. One day, my wife and I stopped by a deli joint in downtown Milwaukee. She got the tuna sandwich, and I ordered my usual, a Reuben. For some reason, I really wanted a bite of a tuna sandwich, so she offered me a half. Long story short, I suddenly understood why people willingly eat the stuff. I loved it.
Since then, I’ve made my fair share of tuna sandwiches, and I consider this recipe my baseline, perfect for newbies. It’s a simple, reliable recipe for busy weeknights and is a great picnic pick, too.
I’ll share some of my favorite tweaks in a sec, but honestly, this classic version is excellent as is. After all, you’ve got your creamy mayo and lemon juice to brighten things up, with pungent red onions and fresh celery for that definitive crunch. Add a bowl of soup and some homemade potatoes, and you’ll get why I don’t frequent Panera as much anymore.
Tasty tweaks
Since I make a lot of tuna sandwiches, I tend to mess around with the ingredients—nothing too crazy, just simple add-ons. For example, we grow a lot of dill. That stuff is like a weed. We’ve got dill creeping through every crack and crevice of our patio, so I’m always looking to use it up in soups and sandwiches. Freshly chopped dill’s bright, herbaceous flavor complements the lemon so nicely. You could swear you’ve added some pickles to the mix! Speaking of pickles, that’s another great option. Chop them up really fine and stir them in if you’d like a briny flavor—capers work, too!
For more of a punch, add a couple of pinches of garlic powder and cayenne. It adds a savory heat and is a Porter family favorite. Mustard is never a bad idea, either. You can use any type you’d like, but I think Dijon is a great pick. The flavors play well with the mayo and lemon, adding a distinct sharpness to the sandwich.
All this to say, treat the main recipe as your baseline. Adjust as you see fit, and if you’ve got any other ideas, let me know in the comments. I’d love to hear them!
How do I store leftovers?
First off, don’t store the sandwiches assembled—they’ll turn into a soggy mess! Refrigerate the tuna in an airtight container for up to 3 days. It may get a little dry in the fridge, so feel free to add a spoonful of mayo and a squirt of lemon.
Serving suggestions
Any time I make a tuna sandwich, there’s a good chance I have a soup simmering on the stove. Since winter is fast approaching, I’ve been really into cozy recipes like this Broccoli-Cauliflower Soup—top it with bacon bits and cheddar cheese! Though if you’d prefer something lighter, a simple Vegan Split Pea Soup is equally satisfying. Oh, and don’t forget the Homemade Potato Chips!
Ingredients
- 2 cans tuna in water (5 ounces each) drained
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery
- 1/4 cup chopped red onion
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- 8 slices whole grain bread
- Lettuce leaves optional
Instructions
- In a bowl, mix together the drained tuna, mayonnaise, celery, red onion, lemon juice, salt, and pepper.
- Cover the bowl and refrigerate the tuna mix for 10 minutes to let the flavors blend. Add more salt if needed.
- Spread the tuna mixture on the bread slices, add lettuce if using, assemble the sandwich, and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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