Why You’ll Love Classic Tuna Sandwich Recipe
This tuna sandwich is a step above the ordinary. The use of tuna in oil boosts flavor, pickle juice adds a bright tang, celery gives crunch, and Dijon mustard along with fresh herbs elevate every bite. It’s easy to make in about 10 minutes and perfect for lunches, picnics, or quick meals at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Tuna sandwich filling:
425g canned tuna in oil, drained
3/4 cup whole‑egg mayonnaise
3/4 cup finely diced celery
5 tbsp finely chopped dill pickles
2 tbsp pickle juice
2 tbsp Dijon mustard
3 tbsp finely chopped dill (or parsley/basil)
1/3 cup finely sliced green onion
1/2 tsp black pepper
For assembling sandwiches:
8 pieces butter lettuce (2 per sandwich)
Salted butter for spreading
8 slices bread or 4 rolls
Directions
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In a bowl, combine the drained tuna with mayonnaise, celery, pickles and their juice, Dijon mustard, chopped herbs, green onion, and black pepper. Mix well with a spoon, breaking up the tuna and softening the celery and pickles so all flavors meld together.
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Butter each slice of bread. Place 2 pieces of lettuce on each slice to help prevent sogginess.
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Divide the tuna filling between the prepared bread slices and spread evenly.
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Close each sandwich with the remaining bread slice. Slice in half and serve immediately.
Servings and timing
Serves: 4 sandwiches using standard sandwich bread or 6 using smaller rolls
Prep time: About 10 minutes
No cooking required
Variations
• Turn into a tuna melt by adding cheese on top of the tuna filling and toasting or grilling until melted.
• Add diced hard‑boiled egg for extra protein.
• Swap dill for parsley or basil for a different herb note.
• Add sliced tomato or cucumber for extra freshness.
Storage/Reheating
Store any leftover tuna filling in an airtight container in the refrigerator for up to 3–5 days. To avoid soggy bread, assemble sandwiches right before serving each time. Prepared sandwiches are best eaten fresh.
FAQs
What kind of tuna should I use?
Use canned tuna in oil for richer flavor, but tuna in water works fine in a pinch.
Can I make this ahead of time?
Yes — prepare the tuna filling ahead and refrigerate; assemble sandwiches just before eating.
How long will the tuna filling last?
It can be stored for up to 3 days in a regular container or about 5 days in an airtight one.
Can I use Greek yogurt instead of mayonnaise?
Yes, Greek yogurt can be used for a lighter version, though the flavor and texture will differ.
What bread types work best?
Standard sandwich bread, whole grain, sourdough, or rolls all work well — choose based on preference.
Can I add cheese?
Yes, adding cheese and grilling makes it into a delicious tuna melt.
Is this sandwich healthy?
It’s a balanced sandwich with protein from tuna and vitamins from veggies. Choose whole grain bread for more fiber.
Can I add extra vegetables?
Absolutely — tomatoes, cucumbers, or bell peppers add crunch and freshness.
What herbs can I use besides dill?
Parsley or basil are great alternatives if dill isn’t available.
Can this recipe be scaled up?
Yes, simply multiply ingredients to make more sandwiches as needed.
Conclusion
This classic tuna sandwich recipe is simple, flavorful, and versatile. With a creamy, tangy filling and crisp lettuce on your choice of bread, it’s a timeless favorite that’s perfect for quick lunches, picnics, or anytime you need a satisfying meal.
