Classic Tuna Salad Sandwich: A 15-Minute No-Cook Wonder

"Freshly made tuna salad sandwich with celery and red onion on sourdough bread, served on a black slate with lettuce, lemon, and pickle garnish"
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Classic Tuna Salad Sandwich: A 15-Minute No-Cook Wonder

The perfect balance of creamy, tangy, and satisfying – this classic tuna salad sandwich recipe never disappoints.

KEY INFO

  • Prep Time: 10 minutes
  • Total Time: 15 minutes (including assembly)
  • Servings: 4-6 sandwiches
  • Difficulty: Easy
  • Diet: Can be gluten-free (with alternative bread)
  • Cost: $8-12 total

EQUIPMENT NEEDED

  • Medium mixing bowl
  • Cutting board
  • Sharp knife
  • Can opener
  • Fork for mixing
  • Measuring spoons

Quick Tip: A food processor can replace knife work if you’re short on time.

INGREDIENTS

For the Base:
  • 2 (6 oz) cans chunk light tuna in water, drained (280g)
  • ½ cup mayonnaise (120ml)
  • 2 celery stalks, finely diced (about ½ cup)
  • ¼ cup red onion, finely chopped
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Mixing bowl with freshly drained and flaked tuna in a kitchen, stainless steel strainer visible, bathed in natural light from window, with water droplets

Optional Add-ins:
  • 2 tablespoons dill pickles, chopped
  • 1 teaspoon Dijon mustard
  • 1 hard-boiled egg, chopped
  • Fresh dill or parsley

Diced celery and red onions with scattered herbs on a rustic wooden cutting board, crystal bowls containing seasonings nearby, all bathed in soft morning light.

METHOD

  1. Drain the tuna thoroughly in a fine-mesh strainer, pressing gently to remove excess moisture.
  2. Transfer tuna to a mixing bowl and flake with a fork until desired consistency.
  3. Add mayonnaise, diced celery, and chopped onion.
  4. Mix in lemon juice, salt, and pepper.
  5. Fold in any optional add-ins.
  6. Taste and adjust seasoning – this is crucial!
  7. Chill for 15 minutes if time permits (enhances flavors).

Vintage ceramic bowl filled with a mix of creamy white mayo and tuna under gentle kitchen lighting, with visible textural details

CRUCIAL TIPS

  • Don’t overmix! You want chunks of tuna, not paste.
  • Drain tuna extremely well to prevent soggy sandwiches.
  • Season generously – cold foods need more seasoning.
  • Let sit 15 minutes before serving if possible.

Artisan making assembly stage of a tuna salad sandwich with fresh dill sprigs on golden-brown bread slices.

STORAGE & VARIATIONS

Storage:
  • Keeps 3-4 days refrigerated in an airtight container.
  • Do not freeze.
Scaling:
  • Recipe doubles easily.
  • Use 1/4 cup mayo per can of tuna as a base ratio.
Common Mistakes:
  • Using too much mayonnaise.
  • Not draining tuna properly.
  • Under-seasoning.
Variations:
  • Greek-style: Add olives, cucumber, feta.
  • Asian-fusion: Mix in sesame oil, ginger, soy sauce.
  • Mediterranean: Add capers, sundried tomatoes, herbs.
  • Low-carb: Serve on lettuce wraps instead of bread.

Diagonal cut sandwich on a slate plate with lettuce leaf and pickle spear garnish under soft sidelight in a restaurant style presentation.

The beauty of this classic lies in its simplicity – master the basic recipe, then make it your own!

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