Tuna Salad Sandwich Recipe

Prepare tuna

Open the canned tuna and drain thoroughly. Transfer the drained tuna to a medium mixing bowl and use a fork to flake it into small, even pieces.

Combine mixing ingredients

Add mayonnaise, Dijon mustard, and lemon juice to the flaked tuna. Stir gently to combine until the mixture is creamy but still slightly chunky.

Add vegetables and seasonings

Fold in the finely diced celery, finely chopped red onion, and sweet pickle relish (if using). Sprinkle in the salt, black pepper, and dill. Taste and adjust seasoning—add more salt, pepper, or lemon juice as desired. Chill in the refrigerator for at least 10 minutes if time allows to let flavors meld.

If you like, lightly toast the bread slices. Spread a thin layer of butter or mayonnaise on one side of each bread slice to prevent sogginess and add flavor.

Lay out four bread slices, spread about 3/4 cup (approx. 3 oz) of the prepared tuna salad evenly over each slice (adjust amount to taste). Top each with a lettuce leaf and a couple of tomato slices if using.

Place the remaining bread slices on top, buttered/mayo side down. Press gently, then cut each sandwich in half diagonally or down the middle.

Serve immediately, or wrap sandwiches tightly and refrigerate up to 24 hours for packed lunches.