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’ll need …
- 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)
- 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.
- 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
- 3 cans (5 oz. each) tuna in water, drained
- 1 stalk of celery, finely chopped
- half of a medium onion, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons sweet pickle relish
- salt and pepper, to taste
- bread slices, toasted if you prefer
- lettuce, tomatoes, other toppings (optional)
- 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.
- 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.
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Cuisinart CPT-180P1 Metal Classic 4-Slice toaster, Brushed Stainless
Contemporary Self-sharpening 20-piece Knife Block Set
Cutting Board Set, 15-Inch by 20-Inch by 1/2-Inch, Assorted Colors
Lock N' Lift Manual Handheld Can Opener with Locking Mechanism
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler
Silicone Spatula Set of 4
Pyrex Glass Mixing Bowl Set (3-Piece)
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 8mgSodium: 245mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 1g
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 greatly between brands. Always be sure to read labels.
Originally published on June 6, 2013. Updated on March 14, 2022.