Tuna Salad Sandwich Classic (Printer-Friendly Layout)
Tuna, mayo, and celery unite for a creamy, crunchy, and bright sandwich perfect for quick, filling lunches.
# Ingredients You'll Need:
→ Tuna Salad
01 -
240 g canned tuna, drained
02 -
60 g mayonnaise
03 -
30 g red onion, finely chopped
04 -
40 g celery, finely chopped
05 -
15 ml fresh lemon juice
06 -
1 g fine salt, or to taste
07 -
1 g freshly ground black pepper, or to taste
→ For Assembly
08 -
8 slices whole grain bread
09 -
4 leaves crisp lettuce
10 -
1 medium tomato, thinly sliced (optional)
# Step-by-Step Instructions:
01 -
Thoroughly drain canned tuna to remove excess liquid, then place in a medium mixing bowl. Add mayonnaise and stir to coat until creamy and fully combined.
02 -
Fold in finely chopped red onion and celery. Pour in fresh lemon juice, sprinkle with salt and black pepper, and mix until evenly incorporated for a well-balanced, vibrant salad.
03 -
Lightly toast bread slices if desired. Arrange lettuce leaves on half of the bread, and add sliced tomato if using for additional juiciness.
04 -
Generously spoon tuna salad onto prepared bread. Top with remaining bread slices, press down gently, and cut sandwiches in half if preferred. Serve immediately for optimal texture and flavor.
# Extra Tips and Tricks:
01 -
Chill the assembled tuna salad mixture for 30 minutes before serving to allow flavors to meld.
02 -
For less mayonnaise, substitute half with Greek yogurt for a tangy alternative.
03 -
Select sturdy, whole grain or sourdough bread to prevent sogginess.