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Tuna Salad Sandwiches are the easy, no cook lunch I come back to again and again, with creamy tuna salad loaded with crunchy celery, tangy pickle relish, and fresh herbs piled on soft bread. The girls and I throw a batch together for busy weekday lunches, and it disappears before I can even pour the chips. If you love a classic deli style egg salad sandwich, this tuna version is just as quick and satisfying.
Ready in about 10 minutes with no cooking required, this tuna salad sandwich is a fast, protein packed lunch the whole family loves.
Tuna Salad Sandwich Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 10 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 198kcal
- 🌶️ Flavor Profile: Creamy, tangy, and fresh (flaky tuna, crunchy celery, dill relish)
- ✋ Difficulty: Easy, a 10 minute no cook lunch like our rotisserie chicken salad
Quick Answer
To make a tuna salad sandwich, stir together drained canned tuna, mayonnaise, diced celery, scallions, red onion, dill pickle relish, lemon juice, garlic, and parsley until creamy. Season with salt and pepper, then chill. Pile the tuna salad onto soft bread with a leaf of lettuce and serve right away.
Jump to:
- Tuna Salad Sandwich Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Tuna Salad Sandwich
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Tuna Salad Sandwich FAQs
- Other Recommended Easy Lunch Recipes
- The Best Tuna Salad Sandwich Recipe
Why This Recipe Works
Click to see the technique science
- Celery and onion add crunch. Diced celery, scallions, and red onion keep every bite fresh and crisp against the creamy tuna.
- Relish and lemon brighten it up. Dill pickle relish and a squeeze of fresh lemon juice cut through the richness and wake up the flavor.
- Good mayo binds it all together. A scoop of real mayonnaise makes the tuna salad creamy and holds everything together without being heavy.
- Chilling melds the flavors. A little time in the fridge lets the herbs, onion, and tuna come together so every bite tastes balanced.
- Fresh herbs lift the whole bowl. Chopped parsley and scallions add a fresh, garden note that sets this tuna salad apart from the basic version.
- Draining the tuna keeps it from getting watery. Pressing out the extra liquid means the salad stays thick and creamy instead of soggy on the bread.
Why You’ll Love This Recipe
- Ready in 10 minutes, no cooking. Just mix, chill, and pile it on bread for the fastest lunch around.
- Great for meal prep. Stir up a batch and keep it in the fridge for grab and go lunches all week, like our rotisserie chicken salad.
- Easy to customize. Dress it up or keep it classic to suit whoever is at the table.
Key Ingredients
A great tuna salad sandwich comes down to a few simple, fresh ingredients. Here is what makes this one so good.
- Canned Tuna: Solid white albacore packed in water gives the best flaky texture. Drain it well so the salad is not watery.
- Mayonnaise: Real mayo makes the tuna salad creamy and holds it together. Use your favorite brand.
- Celery: Small diced celery adds the signature crisp crunch in every bite.
- Dill Pickle Relish: A spoonful brings tangy, briny flavor that balances the rich mayo.
- Red Onion and Scallions: Together they add a mild, fresh bite without overpowering the tuna.
- Lemon and Fresh Herbs: A squeeze of lemon and chopped parsley brighten and freshen the whole salad.
See recipe card for exact quantities.
Variations and Substitutions
This tuna salad sandwich is easy to make your own. Here are some favorite twists.
- Swap half or all of the mayo for Greek yogurt for a lighter, tangier salad.
- Add a chopped hard boiled egg for an extra hearty tuna salad.
- Stir in halved grapes, diced apple, or dried cranberries for a sweet, crunchy contrast.
- Mix in a teaspoon of Dijon mustard or a pinch of celery seed for more flavor.
- Serve it as a tuna melt, in a wrap, over greens, or scooped onto crackers.
- Add a dash of hot sauce or diced jalapeno for a little heat.
How to Make Tuna Salad Sandwich
- In a large bowl, stir together the drained tuna, mayonnaise, celery, scallions, red onion, dill pickle relish, lemon juice, garlic, and parsley. Taste and season with salt and pepper, then cover and chill until ready to serve.
- Lay a leaf of lettuce on a slice of white bread, pile on the tuna salad, and top with another slice of bread. Serve immediately.
Recipe Tips & Tricks
- Drain the tuna really well. Press out the extra liquid so the salad stays thick and the bread does not get soggy.
- Dice everything small. Finely diced celery and onion give the best texture in every bite.
- Chill before serving for at least 20 minutes so the flavors have time to come together.
- Toast the bread if you like, which helps it hold up to the creamy tuna salad.
- Add the lettuce as a barrier between the bread and tuna to keep the sandwich from getting soggy.
- Taste before serving and adjust the salt, pepper, and lemon to your liking.
- Make it ahead and store the tuna salad separately, then build the sandwiches fresh.
Serving Ideas and Suggestions
A tuna salad sandwich is a classic lunch all on its own, but a few sides turn it into a full meal. Serve it with potato chips, fresh fruit, or a crunchy pickle spear on the side for the perfect deli style plate.
For a bigger spread, pair it with our classic potato salad or a scoop of five bean salad. It is the same easy, make ahead energy as our egg salad sandwich and pimento cheese egg salad sandwiches.
Building a sandwich board for a crowd? Set the tuna salad out next to our reuben sliders and Italian cold sub sliders so everyone can grab their favorite.
Tuna Salad Sandwich FAQs
Solid white albacore tuna packed in water makes the best tuna salad sandwich, with a firm, flaky texture and clean flavor. Tuna packed in oil works too for a richer salad. Just be sure to drain it well either way.
Tuna salad keeps in an airtight container in the fridge for up to 3 to 4 days. For the freshest tuna salad sandwich, store the salad separately and build the sandwich just before eating so the bread stays soft.
Yes. The tuna salad itself is perfect for making ahead and actually tastes better after the flavors meld. Keep it chilled and assemble the sandwiches fresh so the bread does not get soggy.
Drain the tuna well, do not overdo the mayo, and add a layer of lettuce between the bread and the tuna salad. Toasting the bread also helps it hold up to the creamy filling.
Absolutely. Swap some or all of the mayonnaise for Greek yogurt, load up on the crunchy veggies, and serve it on whole grain bread or over greens. This tuna salad sandwich is already light at under 200 calories.
Classic sides for a tuna salad sandwich include potato chips, a pickle spear, fresh fruit, potato salad, or a simple green salad. A cup of soup makes it a cozy, complete lunch.
Looking for what to make next? Whip up our classic egg salad sandwich for another easy, no cook lunch favorite.
Love tuna? Our tuna pasta salad turns canned tuna into a creamy, crunchy make ahead meal.
The Best Tuna Salad Sandwich Recipe
Ingredients
- 15 ounces canned tuna drained
- ½ cup mayonnaise
- ½ cup small diced celery
- 2 scallions thinly sliced
- 2 tablespoons finely diced red onion
- 2 tablespoons dill pickle relish
- 1 tablespoon lemon juice fresh squeezed
- 1 clove garlic minced
- 1 tablespoon fresh parsley
- Salt and pepper to taste
- White bread for serving
- Lettuce for serving
Instructions
- In a large bowl, stir together drained tuna, mayonnaise, celery, scallions, red onion, dill pickle relish, lemon juice, garlic, and parsley. Taste and add salt and pepper if needed. Cover with plastic wrap and chill until ready to serve.15 ounces canned tuna
- Add lettuce on top of white bread and pile on the tuna salad, serve immediately.15 ounces canned tuna
Nutrition
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