Ingredients
Scale
- 2 cans of high-quality tuna (preferably packed in water)
- 1/4 cup mayonnaise (for creaminess)
- 1 tablespoon Dijon mustard
- 1 small red onion, finely chopped
- 2 stalks celery, diced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
- 8 slices whole wheat bread or sandwich buns
- Additional toppings: lettuce, tomato slices, pickles (optional)
Instructions
- Drain the tuna cans thoroughly and transfer the tuna into a medium mixing bowl.
- Add mayonnaise, Dijon mustard, lemon juice, chopped red onion, and diced celery.
- Mix everything well until evenly combined. Season with salt and pepper to taste.
- Optionally, sprinkle with fresh dill or parsley for an extra flavor boost.
- Toast the bread slices if desired for extra crunch.
- Spread the tuna mixture evenly onto one slice of bread.
- Add lettuce, tomato slices, or pickles if preferred.
- Top with another slice of bread to complete the sandwich.
- Cut in half and serve immediately, or wrap in foil for later.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prepare the tuna salad up to 2 days in advance for best flavor.
- To enhance flavor, add chopped pickles, capers, or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 sandwich (about 1/4 of the recipe)
- Calories: 370 kcal Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg