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tuna salad sandwich
NatalieNatalie

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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: lunch
Cuisine: American
Calories: 180
Ingredients Method Notes

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

Method
 

  1. Drain the tuna well and press out excess liquid.
  2. Mix mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
  3. Flake the tuna gently in a bowl.
  4. Add celery, onion, and parsley, then fold in the dressing.
  5. Toast bread lightly if desired.
  6. Add lettuce if using, spoon on the tuna salad, and close the sandwiches.
  7. 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.
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