Tuna Sandwich Recipe
Want the best tuna sandwich recipe? You’ve found it, and it’s so easy and delicious you won’t want to make it any other way!
This tuna sandwich recipe is so incredibly delicious, despite it not being Italian or Scottish, I am compelled to share it with you!
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All you need is some good quality tuna, your choice of sandwich bread, rolls or my personal favorite: a lovely croissant and a few pantry staples, and you’ll be adding this to your weekly lunch menu.
Tuna sandwiches are not only perfect for a delicious lunch at home, but they’re great additions to a packed lunch (for adults or children), picnics, cookouts (for pescatarians), and any time you would have a sandwich.
What Goes Well in a Tuna Sandwich?
Tuna sandwiches can be made quite plain, but you’ll need something to bind the fish and ingredients together or you’ll be losing your filling as you eat. The normal ingredients are mayonnaise, mustard, celery, and sometimes onion and pickles, but you can add the following:
- vinegar: my favorite addition
- olive oil: for healthy fat
- capers: a gourmet touch
- avocado slices: more healthy fat
- tomato slices: a juicy addition
- cucumber slices: for more crunch
- chopped hard boiled egg: for even more protein
- spicy pickles: for a kick
Tuna lover? Try my Zia Maria’s tuna, egg and tomato salad recipe.
Quality Ingredients Make a Difference
As always, I want to remind you that the quality of each ingredient adds to the end result. I have made this tuna sandwich recipe countless times, and it tastes differently if I use fresh, homemade bread, or a brand of tuna that just isn’t up to snuff.
The tuna is obviously the most critical part of this recipe, so try different brands until you find one that you love. My favorites are Rio Mare, Callipo, and some other Italian brands of tuna. For this recipe, I prefer tuna in water.
The difference in croissants is something we in the US don’t have a lot of choice in, given that most of us don’t have an amazing French boulangerie nearby (myself excluded!)
I bought some amazing croissants at Artelice Patisserie in Burbank and I can tell you that the tuna sandwiches were exemplary compared to the ones made with Costco croissants! I will still give a hand to Costco, though, as they do use butter.
NOTE: I prefer my tuna sandwich filling with less mayo and more vinegar, whereas my mother and husband prefer it with more mayo. This recipe is meant to be customizable, so make it as directed, then taste and add more mayo or mustard or vinegar as desired. If you want an extra full sandwich, you can add more tuna, and other ingredients as needed.
Tuna Sandwich Recipe
Recipe by Christina Conte Serves 2
FULL PRINTABLE RECIPE BELOW
Ingredients
- canned tuna
- onion (optional)
- celery
- mayonnaise
- yellow mustard
- vinegar
- black pepper (optional)
- bread or rolls of choice (I prefer croissants)
To Serve
- lettuce leaves
Directions
Empty the can(s) of tuna into a medium sized bowl.
Break up the tuna with a fork.
Add the diced onion and chopped celery to the tuna.
Next add the mayonnaise.
And the mustard, and vinegar.
Mix well until the ingredients are evenly combined.
You can taste and adjust the ingredients as desired. Now you can refrigerate the filling until it’s time to serve the tuna sandwiches, or you can fill them right away. Tip: chilling the mixture will allow it to hold together more once in the bread.
Place a leaf of lettuce on a sliced croissant.
Begin adding half of the tuna filling to the bread. Repeat with the second tuna sandwich.
As you can see here, the closer tuna sandwich has more mayo, while the rear one has less mayo and more vinegar (my sandwich!) 😍 You can use a sandwich pick to keep the sandwich together, if you choose.
Which tuna sandwich recipe would you choose?
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Tuna Sandwich Recipe
Ingredients
- 1 5 oz can tuna in water
- 2 Tbsp onion OPTIONAL (sweet, diced)
- ⅛ c celery chopped
- 1 ½ Tbsp mayonnaise more or less to taste
- 1 tsp yellow mustard
- 1 tsp apple cider vinegar more or less to taste (I like more)
- 2 croissants all butter
- 2 leaves butter lettuce or red leaf
- pinch black pepper OPTIONAL (ground)
Instructions
- Empty the can(s) of tuna into a medium sized bowl and break up the tuna with a fork.
- Add the diced onion and chopped celery to the tuna.
- Next, add the mayonnaise, the mustard and vinegar.
- Mix well until the ingredients are evenly combined. Taste and adjust the ingredients as desired.
- Slice the croissant and add a leaf of lettuce. Add half of the tuna filling to the center. Pin with a sandwich pick, if desired, and serve.
Nutrition
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The vinegar does it. Made quite a few tuna sandwiches in my life but yours takes the gold. We have a few good croissant bakeries in Panama city (Republic of…) and the bread quality makes a huge difference. Usually I use baguettbut it doesnt have the cache’ of croissant. Thanks for all of your recipes and your photo. It made my day.
Oh you’re so kind, Charlie! Thank you so much, and I find a vinegar-lover to be such a kindred soul!
Where ever did you get those gorgeous croissants! What a perfect bread to use for a tuna sandwich. I love your recipe; it seems like it’d be so easy and fast to make when you’re craving something like this.