Description
A classic, nutritious Tuna Salad Sandwich recipe that’s perfect for a quick, healthy meal. Combining canned tuna with fresh vegetables and a tangy dressing, this sandwich is both delicious and satisfying, ideal for lunch or a light dinner.
Ingredients
Scale
Main Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 celery stalk, finely chopped
- 1/4 small red onion, finely chopped
- Salt and pepper to taste
For Serving
- Lettuce leaves
- Tomato slices
- Whole grain or white bread, toasted
Instructions
- Drain Tuna: Open the cans of tuna and drain out all the liquid to avoid a watery salad.
- Mix Ingredients: In a medium bowl, combine the drained tuna, mayonnaise, Dijon mustard, and lemon juice. Stir until well mixed.
- Add Vegetables: Fold in the finely chopped celery and red onion to add crunch and flavor. Season with salt and pepper to your taste.
- Prepare Bread: Toast your choice of whole grain or white bread until golden and slightly crispy for best texture.
- Assemble Sandwich: On one slice of the toasted bread, layer the lettuce leaves followed by the tomato slices. Spoon the tuna salad over the top and cover with another slice of bread.
- Serve: Cut the sandwich in half if desired and serve immediately for a fresh, satisfying meal.
Notes
- For a healthier version, use low-fat mayonnaise or Greek yogurt instead.
- Feel free to add chopped pickles or capers for extra flavor.
- Use whole grain bread to increase fiber content.
- Can be made ahead and refrigerated for up to one day.
