Tuna Salad Recipe

Name: Evan’s Deli & Brews Tuna Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz canned tuna (packed in water), drained; 0.75 cups mayonnaise; 0.25 cups plain Greek yogurt (optional, for tang and lighter texture); 1 tbs Dijon mustard; 0.5 cups celery, finely diced; 0.25 cups red onion, finely minced; 2 tbs sweet dill pickle or cornichons, finely diced; 1 tbs fresh lemon juice; 1 tbs fresh parsley, chopped; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 0.25 tsp optional: celery salt; 8 slices sandwich bread (your choice: white, whole wheat, sourdough); 4 leaves lettuce leaves (iceberg or romaine), washed and dried; 1 medium tomato, sliced; 2 tbs butter, softened (for toasting bread); 4 oz optional for tuna melt: cheddar or Swiss cheese, sliced or shredded

Inspired by Evan’s Deli & Brew

Time30m

Serves4

Homemade tuna salad served cold with lettuce and tomato. (Make it a tuna melt by adding cheese!)

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Ingredients

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Tuna Salad

12 oz canned tuna (packed in water), drained

3/4 cups Mayonnaise

1/4 cups plain Greek yogurt (optional, for tang and lighter texture)

1 tbs Dijon mustard

1/2 cups celery, finely diced

1/4 cups red onion, finely minced

2 tbs sweet dill pickle or cornichons, finely diced

1 tbs fresh lemon juice

1 tbs Fresh parsley, chopped

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

1/4 tsp optional: celery salt

Sandwich Build (per 4 servings)

8 slices sandwich bread (your choice: white, whole wheat, sourdough)

4 leaves lettuce leaves (iceberg or romaine), washed and dried

1 medium tomato, sliced

2 tbs butter, softened (for toasting bread)

4 oz optional for tuna melt: cheddar or Swiss cheese, sliced or shredded

Method

Tuna Salad

Prepare tuna

Open the canned tuna and drain thoroughly. Transfer tuna to a medium mixing bowl and flake with a fork into bite-size pieces.

Mix dressing

In a small bowl combine mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, salt, black pepper, and celery salt (if using). Whisk until smooth and well combined.

Combine vegetables and dressing

Add the diced celery, minced red onion, diced pickles, and chopped parsley to the bowl with the flaked tuna. Pour the dressing over the tuna mixture.

Adjust and chill

Gently fold the dressing into the tuna until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Cover and chill in the refrigerator for at least 20–30 minutes to let flavors meld (you can serve immediately if needed, but chilling improves texture and flavor).

Sandwich Build

Prepare bread

If toasting, spread softened butter on one side of each bread slice. Heat a skillet over medium heat (or preheat a panini press or oven broiler).

Assemble sandwiches

Place 4 slices of bread buttered-side-down in the skillet or on a baking sheet. Divide the chilled tuna salad evenly among them. Top each with a lettuce leaf and 2–3 tomato slices.

Make tuna melt (optional)

If making a tuna melt, place cheese (about 1 oz per sandwich) over the tuna before topping with the remaining bread slice (buttered-side-up). Cook in the skillet over medium heat with a lid on for 2–3 minutes until cheese begins to melt, then flip carefully and cook another 1–2 minutes until bread is golden and cheese is fully melted. Alternatively, finish under a broiler for 1–2 minutes until cheese bubbles and edges brown. For non-melt sandwiches, top with remaining bread and serve cold or lightly toasted.

Finish and serve

Once sandwiches are golden and cheese melted (if applicable), remove from heat. Slice each sandwich in half, serve immediately while warm, or serve chilled with additional lettuce and tomato on the side. Leftover tuna salad can be refrigerated in an airtight container for up to 3 days.