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Quick and easy to make this creamy tuna salad is perfect for all of your sandwich needs. Simple to make, it’s a great option for nutritious lunches.

tuna salad sandwich

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If you are looking for some variety in your lunches, then this tuna salad sandwich recipe is more than worth a try! Simple to make, it’s creamy and tangy and is perfect piled high in sandwiches and croissants.

Made with a few everyday ingredients, this healthy tuna sandwich recipe comes together quickly and easily, and is loved by everyone who tries it!

Be sure to try my Mediterranean Tuna Salad and Egg Salad too!

stacked tuna sandwich on a plate

Why you will love this recipe!

  • Easy to make: Just add all of the ingredients to a bowl and mix to combine. No cooking involved to make this tuna salad sandwich!
  • Make ahead: Make up a batch of this tuna fish sandwich recipe and enjoy it throughout the week for easy to grab lunches.
  • Delicious: This is no ordinary tuna salad. It’s full of texture and fresh and zingy flavors.

Tuna Sandwich Ingredients

Here is what you need to make the best tuna sandwich recipe:

  • Tuna: I like to use canned albacore tuna for this recipe, and one in water rather than oil. Drain it well before using.
  • Mayonnaise: I prefer to use a full fat mayo, but light will do the job too.
  • Vegetables: Celery, red onion and garlic.
  • Dill pickles: These add a great acidic tang. You can also use pickle relish.
  • Parsley: Or any other fresh herbs like chives or dill.
  • Lemon juice: Use fresh lemon juice rather than bottled for the best flavor.
  • Mustard: Dijon mustard adds a great flavor. You can use wholegrain or yellow mustard for a milder taste.
tuna sandwich ingredients

How to make tuna sandwich

  • Add tuna, mayonnaise, celery, red onion, dill pickles, parsley, lemon juice, Dijon mustard and garlic to a mixing bowl.
  • Toss ingredients and season with salt and pepper. Taste and adjust seasoning if necessary.
how to make tuna salad sandwich
close up of holding tuna fish sandwich

How do you serve it?

I like to serve the tuna salad on toasted slices of bread along with a lettuce leaf and a tomato slice. Such a tasty and simple lunch! You can also serve it on croissants, bagels, tortillas, or lettuce leaves, or add it to a salad for a boost of protein and flavor.

How long does it keep?

This healthy tuna salad for sandwiches will keep well, covered in the fridge for 3 to 4 days. Just give it a little stir and it’s good to use. I like to make a big batch and then enjoy it over a couple of days. It’s best not to freeze this tuna spread recipe as it contains mayonnaise.

tuna salad for sandwiches in a bowl

Tuna Sandwich Variations

Here are some ideas if you are wondering what to put on a tuna sandwich:

  • Add chopped hard boiled eggs
  • Chopped avocado
  • chopped red bell pepper
  • finely chopped apple (like Granny Smith Apple)
  • Chopped or mashed chickpeas
  • Cucumber slices
  • Top sandwich with a lettuce leaf & tomato

You can also easily substitute canned tuna with cooked or canned salmon. It will have a slightly different flavor and texture, but it will still be delicious! For a vegetarian option, chickpeas make a great substitution too!

open face sandwich with tuna spread

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

  • Finely chop the red onion and celery so that they mix evenly with the other ingredients.
  • Substitutions: You can use cooked salmon instead of tuna fish if that is what you prefer. You can also substitute the Dijon mustard for yellow, stone-ground, brown, or your favorite mustard.
  • Mayo-free: For a lower fat option, you can substitute half of the mayonnaise with Greek or plain yogurt.
  • Additional mix-ins: You can add chopped hard-boiled eggs or chopped avocado to your tuna fish sandwich.
  • Toppings: Place this tuna salad on toasted bread slices with lettuce, tomato slices or cucumber slices.
  • Gluten-Free, Paleo & Low-Carb: The tuna spread is gluten-free, Paleo, Whole30 and low-carb. You can serve it on gluten-free/low-carb bread, bagels or lettuce leaves for a healthy alternative.
  • Keep refrigerated and covered until ready to use.

Love Easy Sandwich Recipes? Try these other recipes!

If you loved this recipe for tuna sandwich, I am sure you will love these other easy lunch sandwich recipes as well!

tuna salad sandwich
5 from 1 vote

Tuna Salad (Sandwich)

Quick and easy to make this creamy tuna salad is perfect for all of your sandwich needs. Simple to make, it's a great option for nutritious lunches.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 sandwiches

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Please enable JavaScript in your browser to complete this form.

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Ingredients  

To serve

Instructions 

  • Add tuna, mayonnaise, celery, red onion, dill pickles, parsley, lemon juice, Dijon mustard and garlic to a mixing bowl. Toss ingredients and season with salt and pepper. Taste and adjust seasoning if necessary.
  • You can serve the tuna salad on toasted slices of bread along with a lettuce leaf and a tomato slice. You can also serve it on croissants, bagels, tortillas or lettuce leaves.

Video

Notes

  • Finely chop the red onion and celery so that they mix evenly with the other ingredients.
  • Substitutions: You can use cooked salmon instead of tuna fish if that is what you prefer. You can also substitute the Dijon mustard for yellow, stone-ground, brown, or your favorite mustard.
  • Mayo-free: For a lower fat option, you can substitute half of the mayonnaise with Greek or plain yogurt.
  • Additional mix-ins: You can add chopped hard-boiled eggs or chopped avocado to your salad.
  • Toppings: Place this tuna salad on toasted bread slices with lettuce, tomato slices or cucumber slices.
  • Gluten-Free, Paleo & Low-Carb: The tuna spread is gluten-free, Paleo, Whole30 and low-carb. You can serve it on gluten-free/low-carb bread, bagels or lettuce leaves for a healthy alternative.
  • Keep refrigerated and covered until ready to use.

Nutrition

Calories: 133kcal | Carbohydrates: 3g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 744mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg
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About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

5 from 1 vote

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