Tuna Salad Sandwich Recipe

American · Main course · 10 min total

A classic, creamy tuna salad sandwich made with canned tuna, crunchy celery, and a tangy lemon dressing, perfect for a quick lunch.

Ingredients

• 2 cans (5 oz each) solid white tuna in water, drained
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh parsley (optional)
• 8 slices bread (white, whole wheat, or your choice)
• 4 lettuce leaves
• 4 slices tomato (optional)

Instructions

1. In a medium bowl, flake the drained tuna with a fork.
2. Add mayonnaise, lemon juice, salt, pepper, celery, red onion, and parsley (if using). Mix well until combined.
3. Toast the bread slices if desired.
4. Place a lettuce leaf on 4 slices of bread. Top with a generous amount of tuna salad. Add a tomato slice if using. Cover with the remaining bread slices.
5. Cut sandwiches in half and serve immediately.

Tips

• For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
• Refrigerate any leftover tuna salad in an airtight container for up to 2 days.
• Add a pinch of paprika or dill for extra flavor.

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