Tuna sandwich
Prep
10m
·
Total
10m
About This Recipe
This tuna sandwich recipe features a delicious filling made with canned tuna, mayonnaise, celery, dill pickle, Dijon mustard, and fresh herbs. Served on bread or rolls with butter lettuce, it's a simple and satisfying meal for lunch or dinner.
Ingredients
(Servings:
4)
Scale
Convert
Tuna Sandwich Filling
For Sandwiches
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories531kcal26%
-
Fat26g40%
-
Saturated Fat6g30%
-
Carbohydrates47g15%
-
Fiber3g12%
-
Sugar7g14%
-
Protein25g50%
-
Cholesterol65mg21%
-
Sodium900mg37%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Tuna in oil will make tastier sandwiches than tuna in water. But if tuna in water is all you’ve got, don’t hesitate to plough forward with this recipe! Same recipe works equally well with canned salmon.
2. Whole-egg mayo has a smoother flavour than ordinary, non-whole-egg mayo which is typically more vinegary and some brands are overly sweeter to my taste. I only stock whole-egg mayo (Hellmans and S&W are my favourite) and Kewpie (also an excellent choice!)
3. Pickles – Not sweet pickles, not sweet gherkins, not cornichons, not sour pickles, not spicy pickles. Just your everyday standard dill pickles! Pickled cucumbers are also good, though typically a little softer. (OK, I’m exaggerating, you can use any pickles you want here. 🙂 )
4. Green onion – Sub with eschallots (US: shallots) ie the baby onions, or 1/4 cup red onion finely minced.
5. Bread – I like using plain, run-of-the-mill white sandwich bread! But, you can get fancy with your artisan stuff you want. 🙂
6. Storage – filling will last 3 days in an airtight container, give it a good mix as it gets watery. Assembled sandwich is best eaten fresh though if you want it to last longer, use a piece of lettuce on each piece of bread to provide a soakage protection layer (also don’t skip the butter).
Nutrition for one sandwich assuming 1 tbsp butter is used on white sandwich bread, thick cut (is there any other kind??):
2. Whole-egg mayo has a smoother flavour than ordinary, non-whole-egg mayo which is typically more vinegary and some brands are overly sweeter to my taste. I only stock whole-egg mayo (Hellmans and S&W are my favourite) and Kewpie (also an excellent choice!)
3. Pickles – Not sweet pickles, not sweet gherkins, not cornichons, not sour pickles, not spicy pickles. Just your everyday standard dill pickles! Pickled cucumbers are also good, though typically a little softer. (OK, I’m exaggerating, you can use any pickles you want here. 🙂 )
4. Green onion – Sub with eschallots (US: shallots) ie the baby onions, or 1/4 cup red onion finely minced.
5. Bread – I like using plain, run-of-the-mill white sandwich bread! But, you can get fancy with your artisan stuff you want. 🙂
6. Storage – filling will last 3 days in an airtight container, give it a good mix as it gets watery. Assembled sandwich is best eaten fresh though if you want it to last longer, use a piece of lettuce on each piece of bread to provide a soakage protection layer (also don’t skip the butter).
Nutrition for one sandwich assuming 1 tbsp butter is used on white sandwich bread, thick cut (is there any other kind??):
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