Tuna Salad Sandwich

I’ve made tuna salad more times than I can count—quick lunches, late-night cravings, picnics, or the days when you open the fridge and just need something now. This version is the one I always come back to. It’s creamy, a little tangy, with just enough crunch from the celery and a punch of flavor from a little garlic and onion.

I usually scoop it onto toast, but honestly, it’s just as good with crackers, tucked into lettuce leaves, or grilled into the most comforting tuna melt. And the best part? You can tweak it endlessly based on what you’ve got in the fridge.

What You’ll Need

Here’s a quick look at the ingredients you’ll need to whip this up. Scroll down to the full recipe card for measurements.

• Tuna – I almost always use tuna packed in water, the kind that lives in the pantry until called into action. You can use oil-packed tuna too—it’ll give a richer flavor. If I go that route, I usually cut back a bit on the mayo.
• Mayonnaise – Start with less and build it up to the texture you like. I tend to go heavy-handed because I love it creamy, but I’ve learned not everyone’s a mayo maximalist like me.
• Celery – Adds the perfect crunch and a little freshness. Even folks who aren’t big fans of celery usually appreciate what it brings here.
• Red onion – I use just a bit, minced super fine. You want the flavor without overpowering every bite.
• Sweet pickle relish – It gives a nice contrast with the creamy tuna. Dill pickle works too, especially if you want a tangier profile.
• Lemon juice – A quick squeeze brightens everything up.
• Garlic – Just one clove, minced. It adds depth without being obvious.
• Salt and pepper – Season to your liking. I usually go with about ½ tsp salt and a little pepper.

How I Make It

This comes together fast, and that’s one reason I love it. It’s forgiving, flexible, and always delivers.

1. In a medium bowl, combine the tuna, mayo, celery, onion, relish, lemon juice, and garlic.
2. Stir it all together until evenly mixed. Taste and add salt and pepper to your liking.
3. Chill it for a bit if you’ve got time, or scoop it straight onto bread and dig in.

I’ve been known to make this while the toast is still popping out of the toaster. It’s that fast and satisfying.

Helpful Tips From My Kitchen

• How much does it make? This recipe makes about 3 cups—perfect for 6 sandwiches if you use about ½ cup per serving.
• Make it ahead – It tastes even better after sitting for an hour in the fridge. The flavors get a chance to mingle.
• Storage – Keep it in a sealed container in the fridge for up to 4 days. It’s great for quick lunches or midnight fridge raids.

Mix It Up (Literally)

Sometimes I throw in one or two of these extras depending on what’s around:

• Chopped boiled eggs – Makes it feel extra filling and gives it that old-school deli vibe.
• A few peas – Sweet, soft, and colorful—especially fun if you’ve got kids around.
• Diced apple – Granny Smith works well. Adds crunch and a bit of sweetness.
• Hot sauce or mustard – For when I’m in the mood for a little kick.

A Few Ways I Love to Serve It

• Classic sandwich – Toasted sourdough is my go-to, with a slice of tomato and maybe some sharp cheddar if I’m feeling fancy.
• Tuna melt – Buttered bread, melty cheese, and that creamy tuna—can’t go wrong.
• Lettuce wraps – For a lighter lunch, I pile it into romaine or iceberg leaves.
• Stuffed tomatoes – I sometimes serve this for brunch or light summer dinners. Just hollow out a big tomato and fill it with tuna salad.
• Tuna pasta salad – Toss it with cooked macaroni or rotini, and it becomes a whole new meal.
• On crackers – Quick and satisfying snack. Ritz crackers, if we’re being nostalgic.

Using Fresh Tuna (If You’ve Got It)

Once in a while, if we’ve got a beautiful piece of ahi tuna left over from dinner, I’ll flake it and mix it into this recipe. It’s a little luxurious but totally worth it if you’re treating yourself. Just cook it through and break it into chunks—it adds a wonderful meaty texture.

Other Deli-Style Favorites I Keep on Rotation

If you’re into old-school comfort food that’s fast and homemade, here are some of my other favorites:

• Egg salad with a pinch of curry powder
• Chicken salad with grapes and toasted almonds
• Ham salad on rye with pickles
• Classic potato salad with Dijon and hard-boiled eggs
• Creamy macaroni salad that shows up at every summer cookout

Final Thoughts

This tuna salad is one of those recipes that lives in my back pocket. It’s the kind of thing that gets me through those what’s-for-lunch moments and comes in clutch when I need to make something that feels good and tastes better.

If you haven’t made tuna salad in a while, try this one. I think you’ll find yourself making it again and again—maybe even your own version with a few little tweaks that make it feel like yours.

Let me know how you serve it—I always love hearing how others enjoy their tuna salad.

Try Other Recipe:

Crock Pot Italian Beef Sandwiches

Tuna Salad Sandwich

Italian Sub Sandwich