Panera Tuna Salad Sandwich: The Best Creamy Copycat Recipe
Ingredients
- 3 cans (5 oz each) solid white albacore tuna in water, drained well
- 1/2 cup full-fat mayonnaise
- 2 tablespoons plain Greek yogurt
- 2 stalks celery, finely diced
- 2 tablespoons red onion, very finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 8 slices sourdough bread, toasted
- 4 leaves romaine or green leaf lettuce
- 8 slices ripe tomato
- Optional: thin cucumber slices, red onion rings
Instructions
- Drain all three cans of tuna thoroughly by pressing the lid firmly against the fish over the sink for at least 30 seconds. Repeat once more to remove as much liquid as possible.
- Add the drained tuna to a medium mixing bowl and break it apart gently with a fork into soft flakes. Avoid over-mashing — you want texture, not paste.
- Add the mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice. Stir together until everything is evenly coated and creamy. Taste before adding anything else.
- Fold in the finely diced celery and minced red onion until evenly distributed throughout the tuna salad.
- Add garlic powder, salt, and black pepper. Stir gently and taste again, adjusting seasoning as needed. Add a tiny extra squeeze of lemon if it needs brightness.
- Let the tuna salad rest for at least 5 to 10 minutes in the refrigerator before assembling. This allows the flavors to settle and deepen.
- Toast the sourdough bread slices until golden. Lay a lettuce leaf on one slice, add a generous scoop of tuna salad, top with two tomato slices, close the sandwich, and serve immediately.
Notes
Always drain canned tuna thoroughly — press the lid firmly against the fish over the sink for at least 30 seconds. Extra moisture is the main reason homemade tuna salad turns watery instead of creamy.