Description
This Tuna Salad Sandwich recipe combines protein-rich tuna with fresh vegetables and a tangy dressing to make a healthier, delicious meal perfect for lunch or a light dinner. It’s easy to prepare, packed with flavor, and versatile with your choice of bread.
Ingredients
Scale
Salad Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 celery stalk, finely chopped
- 1/4 small red onion, finely chopped
- Salt and pepper to taste
To Serve
- Lettuce leaves
- Tomato slices
- Whole grain or white bread, toasted
Instructions
- Drain Tuna: Open and drain the cans of tuna thoroughly to remove excess water, ensuring the salad does not become watery.
- Mix Dressing: In a medium bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth and creamy.
- Combine Salad Ingredients: Add the drained tuna, finely chopped celery, and red onion to the bowl with the dressing. Gently fold the ingredients together to combine without breaking up the tuna too much.
- Season: Add salt and pepper to taste, mixing lightly to incorporate the seasoning evenly throughout the salad.
- Prepare Sandwich: Toast the bread slices until golden brown. Layer lettuce leaves and tomato slices on one slice of toast, then spoon the prepared tuna salad on top. Cover with another slice of toast to complete the sandwich.
- Serve: Cut the sandwich in half if desired and serve immediately while the bread is still warm and crisp.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Adding chopped pickles or capers can enhance the flavor.
- Use whole grain bread for extra fiber and nutrients.
- To make it gluten-free, use gluten-free bread options.
- Keep the tuna salad refrigerated if not serving immediately, use within 1-2 days.
