Description

A classic, protein-packed tuna salad sandwich with crisp celery, creamy mayo, and fresh vegetables. Perfect for lunch, picnics, or meal prep.

Ingredients

Scale

2 cans (5 oz each) tuna in water, drained
1/3 cup mayonnaise
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
8 slices bread
4 lettuce leaves
1 large tomato, sliced

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Instructions

1. Drain the tuna cans thoroughly by pressing the lid down to remove excess liquid. Transfer tuna to a medium mixing bowl and flake with a fork into small pieces.
2. Add mayonnaise, finely diced celery, red onion, lemon juice, Dijon mustard, salt, and black pepper to the bowl with tuna.
3. Mix all ingredients together until well combined and creamy, ensuring even distribution of vegetables and seasonings throughout.
4. Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.
5. Place a lettuce leaf on each bottom bread slice to create a moisture barrier.
6. Divide tuna salad mixture evenly among four sandwiches, spreading generously over the lettuce.
7. Top with fresh tomato slices and remaining bread slices.
8. Cut sandwiches in half diagonally and serve immediately, or wrap tightly for later enjoyment.

Notes

Store leftover tuna salad separately from bread in an airtight container in the refrigerator for up to 3 days. For best results, assemble sandwiches just before serving. Can substitute Greek yogurt for half the mayonnaise for a lighter option. Add diced pickles, hard-boiled eggs, or fresh herbs for variations.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Sandwich
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 385
Sugar: 5g
Sodium: 745mg
Fat: 18g
Carbohydrates: 32g
Fiber: 3g
Protein: 24g