Traditional Tuna Salad Sandwich
A timeless tuna salad sandwich recipe featuring crunchy vegetables and a creamy dressing, perfect for a satisfying lunch or an easy dinner.
Prep time: 15 minutesCook time: Serves: 2
Ingredients
2 cans (5 oz each) tuna packed in water, drained
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
1 tablespoon lemon juice
1 tablespoon sweet pickle relish
Salt and pepper to taste
4 slices of whole wheat bread
Lettuce leaves
Sliced tomato
Instructions
1. In a medium bowl, combine drained tuna, mayonnaise, Dijon mustard, lemon juice, and sweet pickle relish. Mix until well combined.
2. Add chopped celery and red onion to the tuna mixture. Stir until evenly distributed.
3. Season the tuna salad with salt and pepper to taste.
4. To assemble the sandwich, place a leaf of lettuce on one slice of whole wheat bread.
5. Spoon a generous amount of the tuna salad onto the lettuce.
6. Top with slices of tomato and cover with another slice of bread.
7. Cut the sandwich diagonally and serve immediately.
Storage
Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.
Reheating
Tuna salad is best served cold, so no reheating is necessary. If needed, allow it to sit at room temperature for a few minutes before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
