Description
A quick and flavorful sandwich packed with creamy tuna salad, perfect for lunch or a simple dinner.
Ingredients
- 1 can (5 oz / 140 g) tuna, drained
- 2 tbsp mayonnaise
- 1 tbsp Greek yogurt (optional for creaminess)
- 1 tbsp Dijon mustard
- 1/4 cup (30 g) chopped celery
- 2 tbsp chopped red onion
- 1 tbsp chopped pickles or relish
- Salt & black pepper to taste
- 4 slices of whole-grain bread
- Lettuce leaves for layering
Instructions
- In a bowl, mix the drained tuna, mayonnaise, Greek yogurt (if using), Dijon mustard, chopped celery, chopped red onion, and chopped pickles until creamy and well blended.
- Season the mixture with salt and pepper to taste.
- Lightly toast the bread to add extra crunch.
- Spread the tuna mixture evenly on one slice of bread, add lettuce leaves, and top with another slice of bread.
- Cut the sandwich diagonally and serve with chips or cucumber slices on the side.
Notes
Assemble the sandwich just before serving to prevent sogginess. Leftover tuna salad can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American