The Best Ever Tuna Salad Sandwich
Ingredients
- 2 cans (5 oz each) chunk light tuna in water, drained well
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 stalks celery, finely diced (about 1/2 cup)
- 2 tbsp red onion, finely minced
- 2 tbsp sweet pickle relish
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- Small pinch of paprika
- 8 slices sandwich bread (sourdough or soft white)
- Butter or mayo for spreading on bread
- Lettuce leaves and tomato slices (optional)
Instructions
- Drain both cans of tuna thoroughly by pressing the lid firmly into the can to squeeze out as much liquid as possible. Transfer drained tuna to a medium mixing bowl.
- Use a fork to flake the tuna apart until no large chunks remain. Keep some texture — do not mash it into a paste.
- Add the mayonnaise, Dijon mustard, and fresh lemon juice to the bowl. Stir together until the tuna is evenly coated.
- Fold in the diced celery, minced red onion, and sweet pickle relish. Stir gently to keep the pieces intact.
- Season with garlic powder, salt, black pepper, and paprika. Taste and adjust seasoning as needed.
- Let the tuna salad rest in the refrigerator for 5 minutes to allow the flavors to come together.
- Spread a thin layer of butter or mayo on each slice of bread. Pile the tuna salad onto 4 slices, add lettuce and tomato if using, then top with the remaining bread slices. Cut diagonally and serve.
Notes
Always drain canned tuna as thoroughly as possible before mixing — excess water is the main reason tuna salad turns soggy. Press the lid firmly into the can and hold it for a full 30 seconds to get the most liquid out.