A New Spin on the Tuna Salad Sandwich 23.03.2016

tuna salad sandwich@photo

A tuna salad sandwich is perfect for a school or work lunch. Tuna salad transports well, pairs well with bread, and can be eaten alone. Add these ingredients to your grocery list and whip up a tuna salad sandwich to take with you this week. Each tuna sandwich recipe can be stored in the fridge for you to enjoy for days. So ramp up your tuna salad sandwich and enjoy these unique alternatives!

Basic Tuna Sandwich


  • solid white tuna in water (drained), 1 (170 g) can
  • light mayo, 2 T
  • black olives (pitted, minced), 4
  • green onion (chopped), 1
  • lemon juice, 2 t
  • black pepper, ¼ t
  • multigrain bread, 4 slices
  • cucumber (thinly sliced), 10 slices
  • romaine lettuce (chopped), 1 c


  1. Combine tuna, mayo, olives, green onion, lemon juice, and black pepper in large mixing bowl. (Note: you can store mixture in fridge for up to 2 days.)
  2. Place lettuce on each slice of bread; place some of the tuna mixture on top. Layer cucumber slices over that.
  3. Top each sandwich with other slice of bread; enjoy!

Tuna Salad with Avocado


  • chunk light tuna, 2 cans
  • Hass avocado (ripe), 1
  • celery (chopped), ½ c
  • red onion (chopped), ½ c
  • red apple (chopped), ½
  • walnuts (toasted, chopped), ¼ c
  • pickle juice, 1 T (can replace with salted water)
  • dried dill, 1 t
  • dijon mustard, ½ t
  • cumin, ¼ t
  • salt, to taste
  • black pepper, to taste


  1. Use a fork to mash avocado in a small bowl.
  2. Add tuna, celery, apple, red onion, and walnuts to the avocado; thoroughly combine.
  3. Pour in pickle juice, as well as dried dill, dijon mustard, cumin, salt, and black pepper. Mix thoroughly. (Note: mixture can be stored in fridge for up to 1 week.)
  4. Spread tuna mixture on slices of bread, add to salad, or eat as is for the perfect quick lunch!

Pickled Tuna Salad Sammies

tuna salad@photo


  • tuna (drained), 1 (16-oz.) can
  • pickle relish (dill or sweet), 2 T
  • hard boiled egg (peeled, diced), 1
  • mayo, 2 T
  • fresh flat-leaf parsley (chopped), 1 T
  • kosher salt, to taste
  • black pepper, to taste
  • white bread, 8 slices


  1. Mix together tuna, relish, and egg in small mixing bowl.
  2. Add mayo and parsley; combine thoroughly. Add salt and black pepper to taste.
  3. Spread tuna mixture on 4 slices of bread; top with another slice of bread; serve.

Tuna Salad with Chickpeas


  • chickpeas, 1 (15oz.) can
  • dill pickle (minced), ⅓ c
  • celery (minced), ⅓ c
  • red onion (minced), ¼ c
  • vegan mayo, ⅓ c
  • lemon juice, 1 T
  • old bay seasoning, ½ t
  • sea salt, ¼ t
  • black pepper, ¼ t


  1. Drain chickpeas; rinse; move to mixing bowl. Mash chickpeas with a fork.
  2. Combine the rest of the ingredients with chickpeas; thoroughly mix. (Note: tuna mixture can be stored in fridge for up to 5 days.)
  3. Spread tuna mixture on sliced bread, add to salad, or enjoy alone for a healthy lunch!

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