Tuna Salad Sandwich

Fresh, crisp, and bright.

Why You'll Love This Recipe

• 10 minutes from can to sandwich.
• Tastes like a deli, not a sad office lunch.
• Protein-packed and budget-friendly.
• Make a batch — eats well 3 days.
• Customizable.

Ingredient Notes

• Olive oil-packed tuna (like Tonnino or Genova) is dramatically better than water-packed.
• Real mayo, not Miracle Whip.
• Capers add brine without pickle flavor.

Ingredient Substitutions

• Greek yogurt for half the mayo to lighten.
• Pickle relish if you like sweeter salad.
• Curry powder + raisins for a coronation-style twist.

Equipment Needed

• Medium bowl
• Fork

Prep Tips

• Flake tuna with a fork, don't mash.
• Toast bread well — keeps the sandwich from going soggy.

Instructions

1. 1

   Gather and prep: 1 tuna, 1 tbsp mayonnaise, 1 celery, 1 medium onion, diced, 4 slices bread, 4 cups chopped romaine lettuce. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Mix tuna with mayo, celery, onion.

3. 3

   Spread on bread with lettuce.

Artsi Pro Tips

• OIL-packed tuna (not water-packed) is the upgrade — way more flavor and moisture.
• Soak diced onion in cold water 5 minutes if you find it too sharp.
• Let salad rest 10 minutes for flavors to meld.

Common Mistakes

• Water-packed tuna — bland and dry.
• Over-mayonnaising — wet sandwich.
• Untoasted bread — soggy in 5 minutes.

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