Tuna Salad Sandwich
Emma Walsh
@emmawalshbakes
Prep
10 min
Cook
—
Total
10 min
Servings
4
Difficulty
Easy
Let's cook
Use tuna in oil
Oil-packed tuna is far more flavourful and less dry than water-packed. Drain it but do not press it bone dry.
Flake, do not mash
Break the tuna into flakes with a fork, keeping some texture. Mashed tuna turns into paste.
💡Chunks make a much better sandwich than a uniform spread.
Add crunch
Fold in the celery and red onion. The crunch is what keeps the filling from being one-note and heavy.
Dress and season
Stir in the mayonnaise, Dijon, capers, lemon juice, dill, salt, and plenty of black pepper. Taste — it usually needs more lemon than you expect.
Build on sturdy bread
Layer lettuce first as a barrier, then the tuna, then tomato. Lettuce underneath stops the bread going soggy.
Cook this with Chef Pepe
Want hands-free help? Chef Pepe can read each step, set the pace, answer questions, and help with substitutions.
🎙️ Voice-guided cooking mode — coming in Phase 4. Text guidance available now via Chef Pepe.
📝 Tips, swaps, and make-ahead notes
The filling keeps 3 days refrigerated and is better after an hour as the flavours settle. Assemble sandwiches to order rather than in advance.
- •Lighter: Swap half the mayonnaise for Greek yoghurt.
- •Melt: Top with cheese and grill open-faced for a tuna melt.
- •Gluten-free: Serve in lettuce cups or on GF bread.
Nutrition & Safety
Calories
412kcal
Protein
26g
Carbs
32g
Fat
20g
⚠️ Allergen & Safety Note
This recipe contains fish, egg, gluten, mustard and celery. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
3,219 made thisDid you make this? Share what worked, what you changed, and a photo of your plate.
