This Tuna Salad Sandwich is a timeless classic featuring flaky tuna mixed with creamy mayonnaise, hard-boiled eggs, and crisp onion, all layered with fresh lettuce and tomato on hearty whole wheat bread. Perfect for lunch or a light dinner, this recipe delivers the ideal balance of flavor and texture.

Why You’ll Love This Recipe

This sandwich is simple, satisfying, and easy to customize. It offers a creamy yet refreshing taste that’s perfect for busy days or meal prep. Plus, it’s protein-packed, wholesome, and ready in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cans tuna in water (5 oz each), drained
• 2 hard-boiled eggs, finely chopped
• 1/4 cup finely diced onion
• 1/3 cup mayonnaise
• Salt and black pepper, to taste
• 4 slices whole wheat or multigrain bread, toasted
• 2 lettuce leaves
• 2 tomato slices

Directions

1. In a medium bowl, mix the drained tuna, chopped eggs, onion, mayonnaise, salt, and black pepper until well combined.
2. Toast the bread slices to your preference.
3. Spread a thin layer of mayonnaise on each slice (optional).
4. Layer the sandwich: one slice of bread, a portion of the tuna salad mixture, lettuce, tomato, and the second slice of bread.
5. Slice the sandwich in half and serve immediately.

Servings and timing

This recipe makes 2 sandwiches and serves 2 people. Preparation and cooking take about 30 minutes total.

Variations

• Tuna Melt: Add a slice of cheese and grill the sandwich until the cheese melts.
• Healthy Wrap: Skip the bread and use large lettuce leaves for a low-carb wrap.
• Flavor Boost: Add 1 teaspoon Dijon mustard or a squeeze of lemon juice for a zesty kick.
• Add-ins: Try diced celery, pickles, avocado, or shredded carrots for extra flavor and texture.

Storage/Reheating

Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days. Assemble sandwiches just before serving to keep the bread from getting soggy. If you made a tuna melt, reheat it in a skillet over medium heat until warm.

FAQs

Can I use tuna packed in oil?

Yes, but drain it well to avoid excess grease; tuna in water offers a lighter texture.

What type of bread works best?

Whole wheat, multigrain, or sourdough bread all hold up well and add great texture.

Can I make this sandwich ahead of time?

You can prepare the tuna salad in advance, but assemble the sandwich just before eating for freshness.

How can I make this recipe lighter?

Use low-fat mayonnaise or Greek yogurt instead of regular mayo.

Is this sandwich suitable for meal prep?

Yes, the tuna salad keeps well in the fridge for up to 3 days.

What kind of onion should I use?

Red onion adds a mild sweetness, but white or yellow onion works too.

Can I add vegetables?

Absolutely—try celery, bell peppers, or even grated carrots.

Can I make it without eggs?

Yes, simply omit the eggs and adjust the mayonnaise for desired creaminess.

How can I make it spicier?

Add a dash of hot sauce, cayenne pepper, or chopped jalapeños.

Is this sandwich good for kids?

Yes, it’s mild in flavor, easy to eat, and packed with protein.

Conclusion

The Tuna Salad Sandwich is a deliciously simple, protein-rich meal that’s perfect for any occasion. With its creamy filling and fresh toppings, it strikes the perfect balance of taste and nutrition—ideal for quick lunches, picnics, or an easy family dinner.

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