Tuna Salad Sandwich Recipe

Prepare tuna

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

Add the mayonnaise and Greek yogurt to the flaked tuna. Stir gently to combine until mostly creamy but with some texture remaining.

Fold in the finely diced celery, red onion, and diced pickle (or relish). These provide crunch and brightness to the salad.

Stir in the lemon juice, Dijon mustard, and chopped parsley. Mix to distribute evenly.

If using capers, add them now. Season the tuna mixture with salt and black pepper to taste. Taste and adjust: add more lemon for zing, more mayo for creaminess, or more mustard for tang.

Cover and refrigerate for at least 10 minutes to let flavors meld (optional but recommended).

Optional: toast the bread. Heat a skillet over medium heat and lightly butter or brush each bread slice with olive oil. Toast slices 1–2 minutes per side until golden and slightly crisp. Alternatively, use a toaster.

Place a lettuce leaf on four of the bread slices to create a moisture barrier and add crunch.

Divide the chilled tuna salad evenly among the four lettuce-topped slices (about 1/2 of the tuna mixture per sandwich). Mound the salad to your desired thickness.

If using tomato, add 2–3 slices on top of the tuna salad for each sandwich. Season tomato lightly with salt and pepper if desired.

Top each sandwich with the remaining bread slices. Press gently to compact.

Cut sandwiches in half diagonally or down the middle. Serve immediately. Store any leftover tuna salad in an airtight container in the refrigerator for up to 3 days.