There are usually two kinds of tuna sandwich – a tuna salad sandwich, and a tuna melt. Tuna salad sandwich is a ‘cold’ sandwich, whereas tuna melt is usually considered to be a ‘warm’ sandwich.
This is a recipe for tuna salad sandwich, which is quick and easy to make, requiring very few, very basic ingredients. And since it is a cold sandwich, it makes for an especially perfect sandwich to pack in your lunch box or take on a trip / picnic with you.
Cold sandwiches are especially perfect during summers, when you don’t necessarily want to pack a hot lunch / snack for work or for road trips, picnics etc.
Though I personally eat this tuna sandwich all year round at home.
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Ingredients You Need
Ingredient notes
Canned tuna – I use Bumblebee Chunk Light Tuna in Water. I prefer this brand, because it has a milder taste, no dominant ‘fishy’ taste. And the chunk style means the tuna comes in very small pieces, perfect for making creamy sandwich filling, versus the solid tuna, which comes in heartier chunks, which is better for making pastas etc. Also.. canned tuna packed in water, has a milder flavor and lesser calories than tuna packed in oil, and it also makes less of a mess! So win-win!
Mayonnaise – I always prefer full fat mayo versus light mayo, because of the taste, and also the fact that even if the calories are cut in light mayo, in a lot of them, there are some other additives, which I don’t prefer. So full fat mayo (in moderation) is the way to go.
Chopped veggies – I have used onions and cucumbers, because that’s the combination I love. You can also go with tomatoes or veggies of your choice.
Additional seasoning – I only use salt and pepper for the base recipe, but often add additional seasoning like chilli flakes, coriander flakes etc. You can season based on your preference.
How to Make Tuna Salad Sandwich
- In a big bowl, add the canned tuna (after straining all the excess water), mayonnaise, chopped onions, chopped cucumber, salt & pepper, and mix everything together.
- The sandwich filling is ready!
Serving Suggestion
Use this tuna salad sandwich filling as a spread over bread for making an open faced tuna salad sandwich, or use as a filling between two slices of bread for making a regular tuna salad sandwich.
Tuna salad sandwich tastes even more delicious when you use toasted and buttered bread for making the sandwich.
More sandwich recipes..
⭐️ Spinach Corn Sandwich (in white sauce / without cheese)
⭐️ Bombay Veg Sandwich (using this versatile green chutney)
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
Easy Tuna Salad Sandwich Recipe
Ingredients
- 12 oz canned tuna *see notes
- 1 cup mayonnaise
- 1 cup chopped onions
- 1 cup chopped cucumber
- ¾ teaspoon salt
- 1 teaspoon black pepper powder
Instructions
- In a big bowl, add canned tuna (after straining all the excess water), mayonnaise, chopped onions, chopped cucumber, salt & pepper.
- Mix everything together.
- The sandwich filling is ready.
- Use this as a spread over bread for making an open faced tuna salad sandwich, or use as a filling between two slices of bread for making a regular tuna salad sandwich.
- Tuna salad sandwich tastes even more delicious when you use toasted and buttered bread for making the sandwich.
Notes
- Tuna – I use Bumblebee Chunk Light Tuna in Water. I prefer this brand, because it has a milder taste, no dominant ‘fishy’ taste. And the chunk style means the tuna comes in very small pieces, perfect for making creamy sandwich filling, versus the solid tuna, which comes in heartier chunks, which is better for making pastas etc. Also, canned tuna packed in water, has a milder flavor and lesser calories than tuna packed in oil, and it also makes less of a mess.
- Mayo – I always prefer full fat mayo versus light mayo, because of the taste, and also the fact that even if the calories are cut in light mayo, in a lot of them, there are some other additives, which I don’t prefer.
- Veggies – I have used onions and cucumbers, because that’s the combination I love. You can also go with tomatoes or veggies of your choice.
- Seasoning – I only use salt and pepper for the base recipe, but often add additional seasoning like chilli flakes, coriander flakes etc. You can season based on your preference.
Nutrition
Video Recipe
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Jenn
This is the best way to make tuna salad — simple and delicious. We use dill pickle instead of cucumber and cut the salt a bit, and sometimes add a dollop of dijon mustard for a little zing. The original cucumber version is a little sweeter but a little bit snappier too, and just as tasty. I only use dill pickle because I can’t resist extra salt and vinegar!!
The Love of Spice
I haven’t tried this version with dill pickle, but it sounds delicious!