classic tuna salad sandwich

Classic tuna salad sandwich

I never get tired of an excellent tuna salad recipe, and of all the versions I’ve made, this is the one I turn to when I want the best—whether served on a bed of greens, slathered between slices of your favorite bread, or used for a perfect tuna melt.

For more deli salad favorites, check out my easy egg salad or ham salad—and if you’re craving something hot, my reader-favorite Sloppy Joes are a must-try; you can explore all my sandwich recipes here!

Making tuna salad at home is one of the easiest and most satisfying meals you can throw together, no matter how you mix it.

Start with my recipe and enjoy it as is, or add your favorite must-haves—it’s ready in minutes and perfect for when hunger strikes.

Need tuna sandwiches for twenty? Just click and slide the “servings” number on the recipe card below to adjust the ingredients—it does the math for you, making it that easy.

How to Make Tuna Salad

1. Once you’ve opened the can of tuna, drain the brine by removing the lid and holding it over the sink.
2. Next, add the tuna to a bowl.
3. Stir in the rest of your ingredients—mayo, celery, onion, pickle relish, garlic, and lemon juice—then mix well and season to taste with salt and pepper.

It tastes even better after chilling for a couple of hours, but I usually can’t help myself and eat it straight out of the bowl right away!

What kind of tuna do I use for Tuna Salad?

I like using solid-pack, dolphin-safe tuna in water for this recipe.

Tuna in oil vs. Tuna in water?

Tuna packed in oil is rich and delicious, making it perfect for Niçoise salads or platters, and all you need to turn it into a meal is a squeeze of lemon to brighten it up.

Since you’re adding mayonnaise to this tuna salad, go for water-packed tuna in this recipe.

If you only have oil-packed tuna, you can place it in a fine-mesh sieve, rinse it thoroughly with cold water, and press it with a spatula to remove all the liquid.

See video tutorials:

How to Make a Tuna Sandwich

Once your tuna fish salad is ready, spread it generously on any bread—whether it’s sandwich bread, seeded rye, a baguette, or ciabatta—and top it with lettuce, tomato, sprouts, or a pickle, though it’s just as delicious on crackers!

How to Make a Tuna Melt

Ready to take your tuna fish recipe to the next level and turn it into a melt?

A tuna melt is basically a grilled cheese sandwich with tuna—and sometimes tomato or even bacon—added to it.

1. Heat a skillet over medium-high heat and, in the meantime, butter both sides of two slices of bread—I prefer white or wheat bread with plenty of toastable surface area.
2. Lay one slice of bread in the skillet and top it with a thick layer of tuna fish salad.
3. Top it with a slice of cheese, preferably American, and then add a second piece of buttered bread, butter-side up.
4. Carefully flip the entire tuna melt once the bottom bread is golden brown.
5. Continue cooking until the second side is browned, then remove and devour!

How do you make Tuna Salad healthy?

To make tuna salad healthy but still delicious, cut back on the mayo or use plain yogurt instead, load up on fresh crunchy veggies and chopped herbs, and don’t skimp on the lemon juice!

What are some Tuna Salad ideas?

What goes in tuna salad? The short answer: almost anything you want. The longer answer: there’s really no wrong way to make it—highbrow, lowbrow, or somewhere in between, it’s a dish that can please just about anyone with the right tweaks.

Here are some ideas to help you customize your tuna salad and make it truly your own.

• Tuna salad with relish is a favorite for many, including me, because the sweet pickle relish adds both sweetness and crunch—though diced cornichons are a great option too!
• Tuna salad with apples is a delight, and a small amount of diced crunchy apple—like a tart Granny Smith—works beautifully.
• Tuna salad with celery is a classic, and the more you add, the crunchier it gets.
• Tuna salad with pasta noodles—like fregola, orzo, or farfallini—not only adds great texture but also stretches the dish to feed more hungry mouths.
• Tuna salad with peas is a great addition—whether fresh or frozen, they bring color and texture, so toss in a handful!
• Tuna salad with chopped hard-boiled egg is one of my favorites—it’s the perfect way to add extra protein on busy days.
• Tuna salad with salty, briny capers adds a whole new depth of flavor—just mix in a spoonful and get ready for compliments.
• For a mayo-free tuna salad, try using plain yogurt or whipped silken tofu as a base—or make a quick vinaigrette with lemon juice, olive oil, and a dollop of Dijon mustard, finished with fresh chopped herbs like dill or parsley for a bright, flavorful twist.
• If you’ve got a gorgeous Ahi tuna from the fish market or leftover tuna steak from dinner, cook it through, flake it, and turn it into a luxurious tuna salad.

What are some healthy ways to eat tuna salad?

It doesn’t have to be all about the bread—you can enjoy tuna salad while boosting your daily veg, too.

• Tuna salad is naturally low in carbs and modern diet-friendly, making it perfect to wrap in sturdy Romaine lettuce or kale leaves for an energy-boosting meal.
• If you’re in a paleo mood, make a tuna wrap with lettuce leaves and some paleo mayonnaise—I’m a fan of the one from Primal Kitchen.
• Summer’s best tomatoes can be hollowed out and stuffed with tuna salad, making for a deliciously old-fashioned lunch entrée.
• You don’t have to be in France to enjoy a South-of-France-style tuna salad Niçoise—just combine oil-packed flaked tuna with tender boiled potatoes, soft butter lettuce, roasted red pepper strips, blanched green beans, capers, Niçoise olives, a hard-boiled egg, and finish it all with a drizzle of olive oil and lemon juice.

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