Canned Fish Salad Sandwiches Recipe

Name: Canned Fish Salad Sandwiches
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups
Cuisine: American
Ingredients: 2 cans (5 oz each) tuna or salmon, drained; 1/2 cup mayonnaise; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1/4 cup finely chopped celery; 2 tablespoons finely chopped red onion; 1 tablespoon chopped fresh dill (or 1 teaspoon dried); 1/4 teaspoon salt; 1/8 teaspoon black pepper; 8 slices bread, toasted if desired; 4 lettuce leaves (optional)

American · Main course · 10 min total

Canned Fish Salad Sandwiches recipe videos

A quick, pantry-friendly sandwich filling made with canned tuna or salmon, crunchy celery, and a creamy lemon-dill dressing. Perfect for lunch or a light dinner.

10
min prep

4
servings

380
kcal/serving

Ingredients

2 cans (5 oz each) tuna or salmon, drained
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
1/4 teaspoon salt
1/8 teaspoon black pepper
8 slices bread, toasted if desired
4 lettuce leaves (optional)

Instructions

In a medium bowl, flake the drained fish with a fork.
Add mayonnaise, lemon juice, Dijon mustard, celery, red onion, dill, salt, and pepper. Stir until well combined.
Taste and adjust seasoning if needed.
Divide the salad evenly among 4 slices of bread. Top with lettuce if using, then close with remaining bread slices.
Serve immediately or refrigerate for up to 2 days.

Tips

For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
Add a pinch of cayenne or paprika for a spicy kick.
Store leftover salad in an airtight container in the refrigerator for up to 3 days.

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