For lunch or dinner, this tuna sandwich recipe is my go-to and favorite. It tastes great every time! It’s refreshing, it’s crisp from the iceberg, and SO good.
I love making this ahead of time, and having it at the ready for lunch. When I eat it, I like it on warm sourdough or rye bread with iceberg lettuce, a slice of cheddar cheese, and mustard. But sometimes I’ll make a tuna melt or wrap it up in a tortilla to make a burrito!
The Honor Bar in Beverly Hills and Bub and Grandma’s are two of my favorite places in Los Angeles for tuna sandwiches. This one is based on those.
Tuna fish sandwiches are a classic, delicious, and easy meal that everyone loves. Whether you grew up eating simple tuna sandwiches made with canned tuna or want to try more gourmet versions, tuna fish sandwiches are a great addition to anyone’s recipe repertoire.
In this article, I’ll share with you my tips and tricks for making the perfect tuna sandwiches every time. We’ll cover everything from how to pick the right canned tuna and mix up the tuna salad to how to construct the sandwich for maximum flavor Let’s dive in!
Choosing the Right Tuna
The first step in tuna sandwich success is choosing the right canned tuna. Here are the main factors to consider:
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Type of Tuna: The most common tuna used for sandwiches is chunk light tuna. This is made from smaller skipjack tuna and tends to be lower in mercury. Albacore or solid white tuna has a milder flavor but costs more and has higher mercury levels.
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Packing Method Tuna packed in water results in a milder flavor while tuna packed in oil has a richer, fishier taste. I prefer tuna packed in water but it’s a personal preference.
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Sustainability: Look for tuna that is marked “pole and line caught” or with a Dolphin Safe logo to ensure more sustainable fishing practices.
I recommend starting with a 5 oz can or pouch of chunk light tuna packed in water. Adjust the variety to your taste and needs.
Mix Up the Perfect Tuna Salad
The tuna salad (or tuna fish salad as some call it) is the delicious mix that goes between the bread. Follow these tips for tuna salad success:
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Drain the tuna: Drain off any excess liquid from the tuna before mixing up the salad. No one likes soggy tuna sandwiches!
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Finely chop the veggies: For the best texture, finely chop ingredients like celery, onion, pickles, or peppers. I like using about 1/3 cup celery and 2 tablespoons onion.
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Use creamy mayo: Aim for at least 1/4 cup mayonnaise per 5 oz tuna. Mayo makes the salad creamy and binds it together. I usually use about 1 cup for 4 cans.
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Brighten with lemon: The acidity of lemon juice balances the rich mayo. 1 tablespoon per 5 oz tuna is plenty.
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Season to taste: Don’t be shy with salt, pepper, garlic powder, paprika, or other spices. Tuna salad should be highly seasoned.
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Consider mix-ins: Options like chopped apples, peas, pickles, or hard-boiled egg lend nice texture and flavor.
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Chill: Let the finished tuna salad chill for at least 15 minutes for the flavors to meld. Overnight is even better.
With these tips, you’ll have restaurant-quality tuna salad ready for your sandwiches.
Pick the Perfect Bread
Your tuna salad is only half the equation – the right bread makes all the difference. Here are some top options:
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Classic white bread: Can’t go wrong with soft sliced white bread like Wonder Bread for that nostalgic tuna sandwich experience.
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Rustic sourdough: Sourdough or other artisan breads add more flavor and texture.
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Pita or flatbread: Stuff tuna salad into pockets for a lighter, no-fuss option.
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English muffins: Toasting an English muffin makes a tasty base for an open-faced or tuna melt sandwich.
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Buns or rolls: Sub rolls and buns like brioche, potato rolls, or pretzel buns instead of sliced bread.
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Lettuce wraps: Use large lettuce leaves for a low-carb, keto-friendly tuna sandwich vessel.
Pick whatever bread you like or have on hand – the tuna salad can match with just about anything.
Assemble Like a Pro
With perfectly mixed tuna salad and the ideal bread, it’s time to put together your sandwich. Here are my pro tips:
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Spread it edge to edge: Cover the entire surface of the bread with tuna salad for evenly distributed flavors in every bite.
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Layer on greens: Lettuce or sprouts add nice crunch. For open-faced sandwiches, put them on the bottom to prevent sliding.
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Don’t skimp on tomatoes: Sliced tomatoes bring much-needed juiciness and acidity. Going heavy on the tomatoes helps cut the mayo richness.
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Get creative with cheese: From cheddar to Swiss to feta, melted cheese takes a tuna melt sandwich over the top.
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Toast if you can: Toasting the bread brings out extra crunch and flavor – a must for melts and open-faced versions.
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Watch soggy sandwiches: Avoid limp, leaking sandwiches by spreading mayo on both bread slices and avoiding wet ingredients like tomatoes in closed sandwiches.
With the right assembly method, you can build tuna sandwiches that look and taste incredible.
Now that you know my tips and tricks for tuna sandwich success, let’s get to some amazing tuna sandwich recipes!
Classic Tuna Sandwich
This simple sandwich only requires a few basic ingredients but delivers big, nostalgic flavor. It’s a fast lunch or snack anytime.
Ingredients:
- 2 (5 oz) cans chunk light tuna in water, drained
- 1/2 cup mayonnaise
- 1/2 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 8 slices bread
Instructions:
- In a medium bowl, combine drained tuna, mayonnaise, celery, onion, lemon juice, garlic powder, salt, and pepper. Mix well.
- Spread tuna mixture evenly over 4 slices of bread. Top each with a remaining slice of bread.
- If desired, pan fry in butter or mayo for a hot, crispy sandwich.
- Slice sandwiches in half and serve.
This classic version highlights the simple flavors of tuna and mayo. Customize it by adding chopped pickles, apples, or other ingredients to the mix.
Tuna Melt
Ooey, gooey tuna melts take sandwiches up a notch. They’re easy to make at home with this recipe.
Ingredients:
- 2 (5 oz) cans chunk light tuna in water, drained
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1/4 cup celery, chopped
- 2 tablespoons onion, minced
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- Pinch of salt and pepper
- 4 slices rye or sourdough bread
- 1 tomato, sliced
- 1 cup shredded cheddar cheese
Instructions:
- Preheat oven to 400°F. In a medium bowl, mix together drained tuna, mayonnaise, lemon juice, celery, onion, parsley, garlic powder, salt, and pepper.
- Lay out bread slices and evenly divide tuna mixture among them. Top with tomato slices and sprinkle with cheese.
- Bake open-faced sandwiches for 10-12 minutes until bread is toasted and cheese is melted.
- Allow to cool slightly before serving.
For an extra kick of flavor, brush the bread lightly with olive oil or butter before assembly. Cooking under the broiler instead of baking helps the cheese get extra melty.
Tuna Salad Lettuce Wraps
Lettuce wraps make a lighter, low-carb option for tuna salad. Crunchy, refreshing, and delicious!
Ingredients:
- 2 (5 oz) cans chunk light tuna in water, drained
- 3/4 cup mayonnaise
- 1/4 cup chopped celery
- 2 tablespoons minced onion
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 large butter lettuce leaves
- 1 avocado, sliced
- 1 tomato, chopped
Instructions:
- In a medium bowl, mix together drained tuna, mayonnaise, celery, onion, lemon juice, garlic powder, salt, and pepper until evenly combined.
- Spoon tuna salad evenly into lettuce leaves. Top with avocado and tomato.
- Serve tuna lettuce wraps as is, or with hot sauce or other desired toppings.
Iceberg, romaine, green leaf, or Bibb lettuces also work well. Turn it into a tuna taco by using crunchy taco shells instead!
Curried Tuna Salad Sandwiches
This version adds exotic curry flavor to classic tuna salad. It’s perfect for those looking to spice up the standard recipe.
Ingredients:
- 2 (5 oz) cans chunk light tuna in water, drained
- 1/2 cup plain Greek yogurt
- 1/4 cup
What ingredients do you need for the best tuna salad sandwich recipe?
Oil-Packed Tuna: For this recipe, I like olive oil tuna, but you can also use tuna from a can. I love oil-packed for this recipe since it has SO much flavor. However, a water-packed tuna drained well is totally fine.
Celery: LOADS of celery needed for me in any variation of tuna I make, this is non-negotiable. I love the crunch.
Red onions: I like to use minced red onion for this, but I also use shallots or yellow onion sometimes.
Green onions: This is an unusual addition, but I love how they add color and flavor.
Fresh dill: Another non-negotiable for me! You can also use dried dill too. I add tons in my tuna, and it just amps up the flavors.
Lemon juice: and LOTS of it!
Mayonnaise: You can also sub for greek yogurt here as well. You could also use half regular mayo and half kewpie mayo, which is Japanese mayo and has a great flavor that I love!
Do not add the dijon mustard. I think it makes the tuna taste better, but you can choose not to.
Salt and pepper to taste
And for the tuna mix, you can also add any of your favorite spices and fresh herbs like chives or parsley.
For the sandwich, put iceberg lettuce leaves and toasted slices of sourdough, whole wheat, or rye bread between them. Top with a slice of sharp yellow cheddar cheese. I like to add honey mustard and mayo on top as well. You can also put your tuna in a lettuce wrap instead of bread!.
You can top the sandwich with any of your favorite fruits and vegetables, such as apples, tomatoes, avocado, capers, sliced dill pickles (relish works too!), or capers.
If you don’t want to eat this on bread, you can use it in a wrap, butter lettuce, romaine lettuce, iceberg lettuce, or even red bell pepper!
Instructions to make this classic tuna salad recipe
Drain and flake your tuna
Open up and drain tuna (whether that’s in oil or water). Take a medium-sized bowl and add the tuna. Use a fork to break up the tuna as much as possible. Set aside. I like some texture, but overall I like it a little more on the fine side. But it’s up to you!
Prep your components
Now, prep and chop your celery, red onions, green onions, fresh dill and pickles. Add in the bowl with the tuna.
Finish your tuna
Add lemon juice, mayo, dijon mustard and salt and pepper. Mix to combine. Store in the refrigerator to chill for at least 15 minutes.
Make your sandwich
Spread mayo and dijon mustard on one side of each slice of bread (you can use toast if you’d like). Place a slab of iceberg lettuce on top of the mayo and mustard. Add a slice of sharp cheddar and tuna from the fridge on top of the lettuce. Cover with the top slice of bread. Cut in half and serve.
