Tuna Salad Sandwich Recipe
white albacore tuna, hard boiled egg, sweet relish, mayo, tomato, greens, white bread, cold or melt +.1
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Ingredients
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Tuna-Egg Salad
Sandwich Build
Method
Tuna-Egg Salad
- 1
Prepare the eggs
Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and coarsely chop.
- 2
Drain and flake tuna
Open the canned albacore and drain well. Transfer tuna to a medium mixing bowl and use a fork to flake into bite-sized pieces, removing any large bones if present.
- 3
Mix the salad
To the bowl with flaked tuna add the chopped hard-boiled eggs, mayonnaise, sweet pickle relish, Dijon mustard, diced celery, minced red onion, and lemon juice. Stir gently to combine, folding so the tuna remains chunky. Season with salt and black pepper, taste, and adjust seasoning as needed.
Sandwich Build
- 4
Prepare bread (cold assembly)
For a cold sandwich: lay out two slices of white bread. Divide half of the tuna-egg salad evenly onto one slice, spreading to the edges. Top with tomato slices and greens, then close with the second slice. Cut in half and serve.
- 5
Optional: Toasted / melted variation
For a warm or slightly melted sandwich: butter one side of each bread slice. Heat a skillet over medium heat. Place one bread slice butter-side-down in the skillet, top with a layer of tuna-egg salad (use less filling so it doesn't spill), tomato and greens if using, and cover with the second slice butter-side-up. Grill 2–3 minutes per side until golden and warm. Press gently with a spatula to help meld. Remove, cut, and serve immediately.
- 6
Portioning
This recipe makes two sandwiches. Store leftover tuna-egg salad in an airtight container in the refrigerator for up to 3 days.