Tuna Salad Sandwich
Classic tuna salad on bread. Filling, high in protein, no cooking required. Mix it up, scoop it on bread, done.
Time
10 min
Difficulty
Easy
Serves
2–3 sandwiches
Ingredients 3 items
- 2 cans (5 oz each) tuna, drained
- 1 stalk celery, finely diced
- 4 –6 slices bread
- Optional: Mayonnaise (2–3 tablespoons), Mustard, Salt and pepper, Onion, finely diced, Pickle relish, Cheese on top, Lettuce
Equipment
- Mixing bowl
- Fork
- Can opener
- Knife
Allergens: Contains Fish (tuna), Gluten (bread). Contains Eggs if using mayonnaise (most mayo contains eggs).
Instructions
- Drain the tuna and place it in a mixing bowl. Break it up with a fork.
- Add the diced celery. Add mayonnaise and/or mustard if you have them. Stir to combine.
- Season with salt and pepper if you have them.
- Scoop the tuna salad onto bread. Add cheese, lettuce, or any other toppings you like.
- Serve immediately or wrap for later.
notes & tips
- No mayo? Use a drizzle of vegetable oil and a squeeze of lemon juice or vinegar. It's lighter but still good.
- Canned chicken swap: Same recipe, same method. Drain the chicken and shred it with a fork.
- On crackers: Skip the bread and scoop the tuna salad onto crackers for a snack.
- In a tortilla: Makes a good wrap too.
- Keeps in the fridge for 2–3 days in a covered container. Don't assemble sandwiches ahead — the bread gets soggy. Keep the salad and bread separate.