The Best Tuna Sandwich
The best tuna sandwich doesn’t have to be boring, nor does it have to be complex! Celery, scallions, lemon, and Dijon do the trick.
Jazz up That Tuna Sandwich, Will Ya?
I love the simplicity of a tuna sandwich, but the tuna sandwiches I made myself when I was younger needed some serious zhuzhing up. Still, I didn’t want to overcomplicate things; a tuna sandwich should be easy.
This recipe adds just the right things to your standard tuna sandwich to make it creamy, a little crunchy, and really bright in flavor. Served on slightly toasted bread or with crackers for scooping, and you’ve got yourself the perfect lunch.
Easy Peasy Ingredients
- Canned tuna, packed in water
- Dijon mustard
- Sea salt and cracked black pepper
Shopping for Tuna Responsibly
Check out my Fish & Seafood to learn more about shopping sustainably.
Which Brands of Canned Tuna Are Safe and Sustainable?
According to the Monterey Bay Aquarium Seafood Watch list, the following brands are your best choice for sustainable tuna:
- American Tuna
- Fishing Vessel St. Jude
- Mind Fish Co.
- Ocean Naturals
- Safe Catch
- Wild Planet
- Whole Foods 365
Here’s How to Make the Best Tuna Sandwich
- Drain the tuna, then pop it into a small mixing bowl along with the mayonnaise, chopped celery, sliced scallions, Dijon, lemon juice, lemon zest, salt, and pepper. Give everything a good stir until it’s thoroughly mixed. Taste and add more salt if necessary.
- Lightly toast some bread.
- Spread half of the tuna salad over a slice of toasted bread, then top with some nice mixed greens.
- Serve with a side of chips and a pickle for the ultimate lunch plate :)
- Alternative: snub the bread and scoop the tuna salad up with some nice whole grain crackers.
Useful Tools for This Recipe
- Sharp knife
- Cutting board
- Can opener
- Mixing bowl
- Mixing spoon
- Measuring cups and spoons
- Juice reamer
Recipe Tips + Tricks
- If you prefer to use tuna in oil, you can. I recommend tuna in water because it’s a lighter option.
- When shopping for tuna, be sure to read the labels and look for certification labels.
- This recipe keeps in the fridge for 3 days, tops. I recommend making small batches.
Have You Made This Recipe?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
Other Canned Tuna Recipes You’ll Love:
- Citrus and Herb Quinoa Salad with Tuna
- Tuna Wrap with Hummus and Veggies
- Panzanella Salad with Tuna
- Southwest Tuna Bowl
The Best Tuna Sandwich
- 4 slices of bread, lightly toasted
- Mixed greens
- 1 5 oz can of sustainable tuna in water, drained
- 2 TBSP mayonnaise
- 1 rib of celery, roughly chopped (approx. 3 TBSP)
- 2 scallions, thinly sliced (approx. 2 TBSP)
- 1 tsp Dijon mustard
- 1 lemon, zested and juiced
- Sea salt and cracked black pepper, to taste
- Place the drained tuna into a small mixing bowl and flake it. Then add the mayonnaise, celery, scallions, Dijon, lemon juice, lemon zest, salt, and pepper.
- Stir everything well until thoroughly mixed; taste and adjust salt if needed. Set aside.
- Lightly toast some bread, and spread half of the tuna salad over a slice. Top it with some mixed greens.
- Serve your sandwich with a side of chips and a pickle for the ultimate lunch plate!
- Alternatively, you can snub the bread and enjoy the tuna salad by scooping it up with crackers. Or, make it a wrap!