Tuna Salad Sandwich
A creamy, crunchy tuna salad sandwich that stays flavorful without turning soggy, using well-drained tuna, a simple dressing, and crisp finely diced vegetables.
Ingredients
- 1 can tuna 5 oz, drained very well
- 2 tbsp mayonnaise plus 1 tsp more if needed
- 1 tsp Dijon mustard
- 1/2 tsp lemon juice or pickle brine
- 1 tbsp celery finely diced
- 1 tbsp red onion or scallion finely chopped
- 1 1/2 tsp fresh parsley finely chopped
- Salt to taste
- Black pepper to taste
- 4 slices sandwich bread
- 2 lettuce leaves optional
Instructions
- Drain the tuna well and press out excess liquid.
- Mix mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Flake the tuna gently in a bowl.
- Add celery, onion, and parsley, then fold in the dressing.
- Toast bread lightly if desired.
- Add lettuce if using, spoon on the tuna salad, and close the sandwiches.
- Serve immediately, or chill the tuna salad before assembling.
Notes
- Pressing the tuna well is the main step that prevents sogginess.
- Store the tuna salad separately if making ahead.
- Add the extra teaspoon of mayo only if the mixture feels too dry.
