Ingredients

2 cans of tuna, drained
1/2 cup mayonnaise
1/4 cup diced celery
1/4 cup diced red onion
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
8 slices of bread
Lettuce leaves
Sliced tomatoes

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Tuna Salad Sandwiches

Created by: Howcan Team

Ingredients

2 cans of tuna, drained
1/2 cup mayonnaise
1/4 cup diced celery
1/4 cup diced red onion
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
8 slices of bread
Lettuce leaves
Sliced tomatoes

Instructions

In a mixing bowl, combine 2 cans of drained tuna, 1/2 cup mayonnaise, 1/4 cup diced celery, 1/4 cup diced red onion, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Mix well.
Season the tuna salad with salt and pepper to taste, and stir until evenly combined.
Place 4 slices of bread on a clean surface. Divide the tuna salad evenly among the slices, spreading it out to cover the bread.
Top the tuna salad with lettuce leaves and sliced tomatoes, if desired.
Place the remaining 4 slices of bread on top to form sandwiches.
Slice the sandwiches in half and serve immediately, or wrap in plastic wrap and refrigerate until ready to serve.

Lunch Sandwiches

Tuna salad sandwiches have been a beloved staple in American cuisine since the early 20th century. The dish gained popularity during the rise of canned tuna in the 1900s, becoming a convenient and affordable option for home cooks. The combination of flaky tuna, creamy mayonnaise, and crunchy vegetables, served between two slices of bread, quickly became a lunchtime favorite. Chefs and home cooks alike have put their own spin on the classic recipe, adding ingredients like diced pickles, onions, and herbs for extra flavor. Today, the best tuna salad sandwiches can be found in delis and diners across the United States, with variations in different regions. Whether it's served on toasted rye bread in New York City or as a hoagie in Philadelphia, the key to a perfect tuna salad sandwich lies in the quality of the tuna and the balance of flavors. For a twist on the traditional recipe, some chefs incorporate ingredients like avocado or sriracha for a modern take on this timeless dish.

15 min

350 calories

Instructions

In a mixing bowl, combine 2 cans of drained tuna, 1/2 cup mayonnaise, 1/4 cup diced celery, 1/4 cup diced red onion, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Mix well.
Season the tuna salad with salt and pepper to taste, and stir until evenly combined.
Place 4 slices of bread on a clean surface. Divide the tuna salad evenly among the slices, spreading it out to cover the bread.
Top the tuna salad with lettuce leaves and sliced tomatoes, if desired.
Place the remaining 4 slices of bread on top to form sandwiches.
Slice the sandwiches in half and serve immediately, or wrap in plastic wrap and refrigerate until ready to serve.

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