Classic Tuna Salad Sandwich

Name: Classic Tuna Salad Sandwich
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4 servings
Cuisine: American
Ingredients: 15 oz (three 5-oz cans) (425 g) canned tuna in water, drained very well; ½ cup (115 g) mayonnaise; 2 medium stalks (about ⅔ cup) (75 g) celery stalks, finely diced (¼-inch pieces); 3 tbsp (30 g) red onion, finely diced; 1 tbsp (15 ml) fresh lemon juice; 1 tsp (5 g) Dijon mustard; ¼ tsp (1½ g) kosher salt, plus more to taste; ¼ tsp (0.6 g) black pepper, freshly ground; 8 slices (260 g) sandwich bread, white, wheat, or sourdough, about ½ inch thick; 4 leaves (40 g) green leaf lettuce, washed and thoroughly dried; 1 large (180 g) ripe tomato, cut into 8 thin slices (optional)

From the MyKitchenBank Kitchen

A creamy, crunchy deli-style tuna salad with celery, red onion, and a touch of lemon and mustard, piled onto toasted bread with crisp lettuce and tomato.

Prep: 15 min
Cook: 4 min
Wait: 20 min
Total: 39 min
Makes: 4 sandwiches (about 2 cups tuna salad)

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Steps

Before you start

Drain the tuna very well; excess liquid makes the salad watery and the bread soggy.
The tuna salad tastes best after chilling for 20 minutes, so mix it before you toast the bread.
Dice the celery and onion small (about ¼ inch) so every bite has even crunch.
Use tuna packed in water for a lighter salad, or in oil for a richer one; drain either thoroughly.

1
Drain the tuna
- Open the cans and press the lids firmly into the tuna while tipping the cans over the sink to squeeze out the liquid.
- For best results, tip the tuna into a fine-mesh sieve and press with a spoon.
- Transfer the tuna to a medium mixing bowl.
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Ready when: Tuna looks moist but no liquid pools when pressed.
Tip: Skipping this step is the top cause of watery tuna salad.
2
Flake the tuna
- Use a fork to break the tuna into small flakes, pressing out any large chunks, until the texture is fairly even with some small bits remaining.
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Ready when: No chunks larger than a pea remain.
3
Dice the vegetables
- Trim the celery and cut it lengthwise into thin strips, then crosswise into ¼-inch (6 mm) dice.
- Finely dice the red onion to the same size.
- Cut the tomato, if using, into 8 thin slices and set aside.
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Ready when: Pieces are small and uniform, about ¼ inch.
Tip: If raw onion is too sharp for you, rinse the diced onion under cold water for 20 seconds and pat dry.
4
Mix the salad
- Add the celery, onion, mayonnaise, lemon juice, Dijon, salt, and pepper to the tuna.
- Fold with a rubber spatula until everything is evenly coated and creamy.
- Taste and add a pinch more salt if needed.
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Ready when: Salad holds together in a mound on a spoon without looking wet or pasty.
Tip: Fold gently; overmixing turns the tuna to paste.
5
Chill the salad
- Cover the bowl and refrigerate for 20 minutes so the flavors meld and the salad firms up.
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Ready when: Salad is cold and holds its shape.
6
Toast the bread
- Toast the 8 bread slices in a toaster on a medium setting for about 3 to 4 minutes, until golden and crisp at the edges.
- Alternatively, toast them in a dry large skillet over medium heat for 2 minutes per side.
- Let them cool for a minute so they don't wilt the lettuce.
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Ready when: Bread is golden brown and firm when tapped.
Tip: Toasting creates a barrier that keeps the bread from getting soggy.
7
Assemble sandwiches
- Lay 4 toast slices on a board.
- Top each with a lettuce leaf, then 2 tomato slices if using, then about ½ cup of tuna salad spread evenly to the edges.
- Top with the remaining toast slices and press down gently.
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Ready when: Filling is evenly spread edge to edge.
Tip: Placing lettuce against the bread keeps the tomato juices away from it.
8
Slice and serve
- Cut each sandwich in half diagonally with a sharp serrated knife using a gentle sawing motion.
- Serve right away.
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Ready when: Clean cut with filling staying in place.

Good to know

Tips

Press the tuna dry; it is the single biggest factor in a creamy-not-soupy salad.
Add the mayonnaise gradually if you prefer a drier salad: start with 6 tbsp and add more as needed.
Taste after chilling; cold dulls seasoning, so you may want another pinch of salt or squeeze of lemon.
For extra crunch, add a tablespoon of chopped dill pickle or a handful of potato chips inside the sandwich.

Make ahead

Tuna salad can be made up to 24 hours ahead and kept covered in the refrigerator. Toast the bread and assemble just before serving.

Storage & reheating

Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Assembled sandwiches are best eaten within 2 hours at room temperature (keep chilled if longer, up to 1 day, though the bread softens). Not recommended for freezing, as the mayonnaise separates and the vegetables turn watery. Serve cold; no reheating needed.

Substitutions

mayonnaise → plain full-fat Greek yogurt. Use the same amount for a tangier, lighter salad; you may need a little extra salt.
red onion → thinly sliced scallions. Gives a milder onion flavor; use 3 tbsp.
fresh lemon juice → dill pickle relish or pickle juice. Use 1 tbsp relish or 2 tsp pickle juice for a sweet-tangy flavor.
sandwich bread → split croissants or lightly toasted hoagie rolls. Use 4 rolls instead of 8 slices of bread.