A simple, no-fuss, old-fashioned Tuna Salad Sandwich recipe that has great flavor making it perfect for a quick, satisfying meal any time.
Tuna Salad Sandwiches
Some of y’all are probably like, “doesn’t everyone know how to make tuna salad?” or “is she really sharing a recipe for this?” ……. Yes, I am really sharing a recipe for tuna salad! I know there are a million and one recipes out there for it, but I have to make it a million and two – because I like even numbers! 😂
I don’t know about you, but I tend to look for simple recipes when the weather gets warmer. Since I don’t want to spend all day in a hot kitchen – and I know you don’t either! I am particularly fond of “no-cook” recipes in the summer. Yes, even food bloggers sometimes take the easy (and cooler) road – no shame in my game!
Recipes like this keep my house cool, and they tend to be lighter meals! Who wants to eat a big ol’ meal in the summer? Exactly … no one! We usually eat more sandwiches and cold side salads in the summer, and I’m guessing many other families do as well.
Today, I’m sharing a simple, no-fuss Tuna Salad Sandwich recipe. Admittedly, it’s a very basic, no-frills sort of recipe. But, sometimes, those are the best ones – aren’t they?! Occasionally, I like to top my sandwiches with lettuce and tomato … other times, it’s just straight-up tuna salad with toasted bread.
We probably have these 2 or 3 times a month for lunch or dinner during the summer. They can be whipped up in no time, and they are very budget-friendly!
Tuna Salad: Ingredients and Equipment
For this Tuna Salad recipe, you will need …
Ingredients
- tuna in water – you can use tuna in oil, too. I prefer it in water. For some extra flavor, you can also buy the tuna with differnt flavors.
- celery and onions – gives flavor and crunch to the salad.
- mayonnaise – the binder that holds it altogether.
- sweet pickle relish – adds a nice flavor to the salad. You can also use dill relish, or omit it entirely if you prefer.
- salt and pepper – use these ingredients to taste.
- bread slices – I typically prefer whole wheat or plain old sandwich white bread but you can defintely use any kind you like. Sometimes, we even roll this salad up in tortillas with lettuce.
- lettuce, tomatoes, other toppings (optional)
Equipment
- measuring cups and spoons – to accurately measure your ingredients.
- can opener – you’ll need this to open your cans of tuna if they don’t have pop-tops.
- knife and cutting board – you’ll use these to chop your onions and celery.
- mixing bowl – for mixing your ingredients.
- rubber spatula or spoon – to mix your ingredients.
- toaster – if you prefer your tuna salad on toasted bread, you’ll need one of these.
Tuna Salad: FAQs
The recipe, as written, without the bread or extra toppings, has about five carbs. While the carbs are low enough, you can take off another gram of carbs for about 4g of carbs per serving by omitting the sweet pickle relish. Serve it in a lettuce leaf wrap for a super simple and delicious low-carb lunch!
I wouldn’t. Mayonnaise tends to get weird after being frozen and thawed. It can separate, and no one wants that. However, you can refrigerate it in an airtight container for up to 3-5 days.
I’m often asked about the addition of eggs. If you like it that way, feel free to add a couple of chopped hard-boiled eggs to the tuna mixture! You may need to add a tad more mayo, depending on the consistency you like.
Refrigerate leftovers in an airtight container for up to 3-5 days.
Recipe Notes
- Not a fan of sweet pickle relish? Try dill relish – or omit it completely.
- When I have fresh herbs on hand, I love adding some to my tuna salad. Thyme, basil, dill, and parsley are all great.
- Want to change it up a bit? Try adding some Cajun seasoning … it’s awesome!
Other recipes you may enjoy
Tuna Salad
Equipment
Ingredients
- 3 cans tuna in water, drained 5 oz. each
- 1 stalk celery finely chopped
- ½ medium onion finely chopped
- ½ cup mayonnaise
- 2 tablespoons sweet pickle relish
- salt and pepper to taste
- bread slices toasted if you prefer
- lettuce, tomatoes, other toppings (optional)
Instructions
- In a medium bowl, combine the tuna, celery, onion, mayonnaise, parsley, pickle relish, salt, and pepper. Taste and adjust the seasonings if necessary.
- Top one bread/toast slice with some of the tuna mixture. Spread mixture evenly. Add lettuce, tomato, etc., if desired. Top with another bread/toast slice. Cut in half if desired.
- Serve immediately.
Notes
- I'm often asked about the addition of eggs. Feel free to add a couple of chopped hard-boiled eggs to the tuna mixture if you like it that way! Depending on the consistency you like, you may need to add a tad more mayo.
- Not a fan of sweet pickle relish? Try dill relish – or omit it entirely.
- I love adding fresh herbs to my tuna salad when I have fresh herbs on hand. Thyme, basil, dill, and parsley are all great.
- Want to change it up a bit? Try adding some Cajun seasoning … it's awesome!
- Refrigerate leftovers in an airtight container for up to 3-5 days.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on June 6, 2013. Updated on March 14, 2022.
Toasted definitely! Looks great and different than what I am making so your #million and two recipe made it to a new household 😉
This is making me crave some tuna! That sounds so good right! I do think every family has their own way of making tuna salad and I learned from my mom 🙂
I just bought 3 cans of tuna fish yesterday thinking the same thing Jamie, and easy "no cook" meal. I like to put sweet pickle relish in mine too, just makes it taste so much better!
One of my favorites, a go to sandwich! Looks like a delicious recipe 🙂
Happy Blogging!
Happy Valley Chow
I love tuna sandwiches, but without crunchy things in them!!! Yes, I am strange 😛 Thank you for the recipe idea Jamie!!!
A favorite for me. and It's ok we all need to be reminded of making and eating some of the simpler foods available………..have a great summer andi
I like the sound of this recipe for tuna sandwiches, and yes this is the perfect time of year to make them!
Hm, I don't think I've put celery in tuna salad before, but I bet it would be great! I always add in pickle relish. =)
Natashalh
Thank you so much for sharing your great recipe with Full Plate Thursday and have a wonderful week.
Come Back Soon!
Miz Helen
Hi Jamie,
I haven't had a Tuna Sandwich in a long time that looks so good, and of course now I want one. Hope you have a wonderful week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This is exactly how my mom always made tuna (without the onion). It's my favorite comfort food. Thanks for sharing at Inspire Us Thursday at Organized 31.
1 rib of celery, maybe.
(The entire stalk would be extreme overkill)
Miracle Whip instead of mayo
(because 1/2 the fat & calories per serving)
Omit relish, salt, pepper.
Season with just a pinch of garlic powder
My Family & I Are – Not Big Fans Of “Sweet Relish” in our
Tuna or Egg Salads.!!
You talk about a game changer – instead – add some slightly chopped
up Olives with Pimento stuffed in them.!!
Doing this – you will have to reduce the salt – because of the Olives – just
add a little salt to your taste – or you might not have to add any at all..
Now follow the rest of this recipes directions..
Hellmann’s Mayonnaise all the way baby – Just please don’t add any
“Miracle Whip” to this.!!
I’m pretty sure that your taste buds will think that they died & have gone to
heaven – its that good.!! . 😋Yum.!! . 👍.. 😘 💖..
I will have to try this with olives! Thanks for the feedback and tip!
Hey Jamie –
I forgot to mention that – Yes – the Tuna Fish or Egg Salads with Olives are great on or in:
Bread or Toast – Toasted English Muffins – on Crackers as Appetizers –
in Lettuce Wraps – Tortilla Roll-Up’s – put inside & make Stuffed Tomatoes and in Macaroni Salads.. 😋Yum.!! . 😘 💕💗💕..
(I am a big fan of yours & totally love a lot of what you make and share with us – including your hints & tips).. 😘 👍.. ❤..
Thank-You and Your Welcome from your comment below.. 😘 💖..
Thank you so much, Melody! I’m so glad to have you following along and spending some of your time with me! 💕 We love all kinds of olives so I can’t wait to give this a try!