This Tuna Salad Sandwich is absolutely packed with flavour and couldn’t be easier to make!
A tuna salad sandwich might sound ordinary, but this version is one of the tastiest and simplest you can make. It’s bright, balanced and keeps the tuna’s texture intact. Read on to see how I build flavour from the dressing through to the finished sandwich.
Tuna Salad Dressing
Every great tuna salad starts with a well-balanced dressing. Plain mayo is fine, but adding a few extras lifts the salad and keeps the flavours lively. For the dressing you’ll need:
- Mayonnaise – Use full-fat whole egg mayo for a rich flavour; reduced-fat versions can taste sour or thin.
- Mustard – A little Dijon gives a subtle tang and depth.
- Lemon Juice – Fresh lemon brightens the fish and ties the dressing together.
- Salt & Black Pepper – Season to taste; cracked black pepper is particularly nice here.
I like to mix the dressing separately first, then fold it into the tuna and other salad ingredients. That prevents over-stirring the tuna and keeps the chunks from turning mushy.
Process shots: add ingredients to a small pot (photo 1), stir until evenly combined (photo 2).
Tuna Salad
What’s the best tuna to use?
I recommend canned tuna chunks rather than flakes—chunks hold their texture better. Choose a good-quality brand and drain the tuna well (oil, spring water, or brine all work). Quality makes a noticeable difference.
Extras to add:
- Celery – For crunch.
- Spring Onion – Adds a mild onion note; finely diced red onion can be used instead.
- Dill Pickles – Provide a pleasant tang.
- Parsley – Freshness and brightness; dill can be used sparingly if you prefer its sharper herbaceousness.
Can I make this ahead of time?
Yes. Cover the salad tightly and refrigerate. It can release a little liquid as it sits; stir in an extra tablespoon of mayo before serving if it looks watery to bring it back together.
Process shots: drain tuna and add to a bowl (photo 1), add salad ingredients (photo 2), pour in dressing (photo 3), stir to combine then test for seasoning (photo 4).
Tuna Salad Sandwich
For the sandwich I keep things simple so the tuna remains the star. My usual additions are lettuce, tomato and cucumber. Tomato and cucumber add freshness but also moisture, so I slice them and layer them in the sandwich rather than mixing them into the salad. Lettuce is essential for texture and balance.
What else could I add?
Avocado is a great addition. Some people like sliced hard-boiled egg; it works, though I prefer the sandwich without it.
Should I toast the bread?
That’s up to you. I often leave it untoasted so the sandwich can be enjoyed cold or at room temperature, but toasting helps keep the bread from getting soggy and adds crunch.
Process shots: slice bread (photo 1), spread with butter (photo 2), add lettuce (photo 3), add cucumber (photo 4), add tomato (photo 5), add tuna (photo 6).
What to serve with a Tuna Salad Sandwich?
- Crisps/Chips: Ready Salted pairs nicely since the filling is already tangy.
- Sides: Sweet potato wedges or a roasted vegetable salad complement the sandwich well.
Now for the full recipe:
How to make a Tuna Salad Sandwich (Full Recipe & Video)
Tuna Salad Sandwich
Equipment
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Small Pot
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Medium Mixing Bowl & Spatula
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Sharp Knife & Chopping Board
Ingredients
Tuna Salad
- 2x 5oz/145g cans of Tuna, drained
- 1/2 cup / 120g Mayo
- 2 tbsp finely diced Fresh Parsley
- 1 tbsp finely diced Dill Pickles
- 1 rib of Celery, finely diced
- 1 Spring/Green Onion, finely diced
- 1 tsp Dijon Mustard
- 1/2 Lemon, juice only (or to taste)
- 1/4 tsp EACH: Salt, Cracked Black Pepper (or to taste)
Sandwich
- 6 medium slices of Wholemeal Seeded Bread, or bread of choice (optionally toasted)
- 3 large leaves of Round Lettuce Leaves
- 12 slices of Vine-Ripened Tomatoes
- 12 slices of Cucumber
- Butter, as needed
Instructions
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In a small pot combine mayo, mustard, a gentle squeeze of lemon juice (reserve a little to adjust later) and salt & pepper.
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In a mixing bowl add drained tuna, spring onion, parsley and dill pickles. Pour in the dressing and stir gently until evenly combined. Taste and adjust seasoning with salt, pepper and lemon juice as needed.
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Spread one side of each slice of bread with butter. Top three slices with a lettuce leaf, then add cucumber and tomato slices. Spoon the tuna salad onto each, cover with the remaining slices, slice in half and serve.
Quick Demo
Notes
Nutrition:
After more Tuna Sandwich Recipes? Check out other varieties such as tuna with cucumber, spicy tuna with avocado, or a classic tuna melt for different takes on this lunchtime favourite.
For more salad sandwich ideas try recipes like a Chicken Waldorf Salad Sandwich or a Chicken Salad Croissant Sandwich.
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