Smoked Tuna Salad Sandwich Recipe

Prepare smoked tuna

Drain the smoked tuna and transfer to a medium bowl. Use a fork to flake into bite-sized pieces, removing any large bones if present.

Make tuna salad

Add 5 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 2 tablespoons finely minced red onion, 3 tablespoons finely diced celery, 1 tablespoon capers (drained), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon olive oil to the flaked tuna. Gently fold until combined but still slightly chunky. Taste and adjust seasoning — add up to 1 tablespoon more lemon juice or 1/2 teaspoon more salt if needed.

Toast bread (optional)

If you prefer toasted sandwiches, spread 1/2 tsp butter on one side of each slice of seeded multigrain bread and toast in a skillet over medium heat (butter side down) until golden, about 2–3 minutes per side, or toast to your liking in a toaster/oven.

Assemble sandwiches

Lay out 8 slices of bread. On 4 slices, place a lettuce leaf, then divide the tuna salad evenly among them (about 2.5 oz tuna salad per sandwich). Add sliced avocado if using, and a few extra cilantro leaves for brightness. Top with remaining bread slices, cut in half and serve immediately.

Make dressing: In a small bowl or jar whisk together 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon sesame oil, 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until emulsified.

Toss slaw: In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrot, 2 tablespoons thinly sliced scallions, and 1 cup chopped fresh cilantro. Pour the dressing over the vegetables and toss thoroughly to coat. Let sit for 10–15 minutes at room temperature to soften slightly and allow flavors to meld. Taste and adjust seasoning with additional salt, lime, or honey if desired.

Serve: Spoon a generous portion of cilantro coleslaw either on top of the tuna salad in the sandwich for added crunch and herb flavor or serve on the side as a crisp accompaniment.

Final assembly: If adding slaw inside the sandwich, place 1/3–1/2 cup of the cilantro coleslaw directly on top of the tuna salad before placing the top slice of bread. Alternatively, serve 3/4–1 cup coleslaw on the side. Garnish with extra cilantro leaves and a wedge of lemon or lime if desired.

Serving suggestion: Cut sandwiches in half diagonally, serve immediately while bread is still slightly warm and slaw is crisp. Leftover tuna salad will keep refrigerated in an airtight container for up to 2 days; slaw is best within 1 day.