Tuna Salad Sandwich Recipe

Prepare tuna

Open and drain the canned tuna thoroughly. Place tuna in a medium mixing bowl and use a fork to flake it into bite-sized pieces.

Add mayonnaise, Greek yogurt, and Dijon mustard to the bowl. Stir to combine until creamy.

Fold in the finely diced celery, minced red onion, chopped capers (if using), and chopped parsley until evenly distributed.

Add fresh lemon juice, then season with salt (start with half the listed amount), freshly ground black pepper, and crushed red pepper flakes if using. Taste and adjust salt and pepper to preference.

If time allows, cover and chill the tuna salad in the refrigerator for 15–30 minutes to let flavors meld. Stir again before assembling sandwiches.

Optional — toast the bread: Lightly butter one side of each slice or brush with olive oil. Heat a skillet over medium heat or use a toaster oven and toast bread until golden, 1–2 minutes per side in a skillet or 3–5 minutes in a toaster oven.

Lay out 4 slices of multigrain bread (toasted or untoasted), buttered side down if toasted. Divide the tuna salad evenly among them, spreading about 1/2 cup (roughly) on each slice.

Top the tuna salad with a lettuce leaf and 2–3 slices of tomato (season tomato lightly with salt and pepper if desired). Add pickles or cucumber slices if using.

Place remaining bread slices on top to form sandwiches. If you prefer a warm sandwich, return assembled sandwiches to the skillet and press with a spatula, cooking 1 minute per side until warmed through.

Cut sandwiches in half diagonally or down the middle and serve immediately. Leftover tuna salad keeps covered in the refrigerator for up to 3 days.