🥪 Tuna Salad Sandwich

Here’s a classic Tuna Salad Sandwich recipe that’s creamy, flavorful, and super quick to whip up. Whether for lunch, meal prep, or a light dinner, it’s always a go-to comfort food! 🥪🐟

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🥪 Tuna Salad Sandwich

Prep Time: 10 minutes
Servings: 2–3 sandwiches

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📝 Ingredients:

• 2 (5 oz) cans tuna in water, drained
• ¼ cup mayonnaise (or Greek yogurt for lighter option)
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon sweet or dill relish
• 1–2 tablespoons finely chopped red onion or green onion
• 1 stalk celery, finely chopped (optional crunch)
• Salt & black pepper, to taste
• 4–6 slices bread (whole wheat, sourdough, or classic white)
• Optional: lettuce, tomato slices, pickles

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👩‍🍳 Instructions:

1. Mix the tuna salad:
   In a bowl, combine drained tuna, mayo, mustard, relish, onion, and celery.
   Season with salt and pepper. Mix until well combined.
2. Assemble the sandwich:
   Spoon the tuna salad onto bread slices. Add optional toppings like lettuce or tomato.
3. Serve:
   Enjoy as-is, or toast the bread for extra texture. Can also be served in lettuce wraps for low-carb version.

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✅ Tips:

• Add a boiled chopped egg for a heartier version.
• Mix in a splash of lemon juice for brightness.
• Try it on a croissant, pita, or in a wrap for variation.

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🧊 Storage:

• Store leftover tuna salad in the fridge (airtight container) for up to 3 days.
• Avoid freezing — mayo-based salads don’t thaw well.