Tuna Sandwich
Flaky tuna, mayo, a hint of tangy mustard, and a medley of crunchy veggies come together between slices of bread. Tuna Salad Sandwich is a classic favorite that's always a crowd-pleaser!
Servings: 6
Calories: 519kcal
Ingredients
- 4 cans white flaked tuna in water 5 ounces each, drained
- 1 cup mayonnaise
- 2 Tablespoons pickle relish
- 1 stalk celery finely diced
- 2 Tablespoons minced red onion
- 1 teaspoon Dijon mustard
- 2 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 12 slices bread lightly toasted if desired
- lettuce optional
- sliced tomatoes optional
Instructions
- Drain the water off the tuna.
- Combine all ingredients except bread, lettuce and tomatoes in a small bowl and mix well.
- Serve tuna salad on bread either open faced or between two slices. Add lettuce and tomatoes if you wish.
Notes
Leftovers are best when stored separately from the bread, tomatoes, and lettuce. Place tuna salad into an airtight container and store in the refrigerator for 3 to 5 days.
I do not recommend freezing this tuna sandwich recipe since mayonnaise based salads don’t tend to thaw well after being frozen.
Nutrition
Calories: 519kcal | Carbohydrates: 29g | Protein: 28g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 917mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 4mg