Tuna Sandwich Recipe
Okay, so, this tuna sandwich recipe. It’s not fancy, but it’s my go-to when I’m craving something quick, easy, and satisfying. I used to just throw whatever in a bowl, but after a few…questionable results, I finally nailed down the perfect combo.
This isn’t your average sad desk lunch tuna sandwich. It’s got the right balance of creamy, crunchy, and tangy, and it’s seriously addictive. I’ve even converted a few tuna-haters with this one.
It takes like, five minutes to whip up, and you probably already have most of the ingredients in your fridge. Perfect for those days when you’re hangry and need something ASAP.
What You’ll Need
- 4 (5 ounce) cans tuna packed in water, drained
- 1 cup mayonnaise (or less, totally up to you)
- 1/3 cup celery, finely chopped (about 1 rib)
- 2 tablespoons red onion, minced (about 2 small slices)
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper
Steps
- In a medium bowl, combine the tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
- Season to taste with salt and pepper. (I usually do about ½ teaspoon salt and ¼ teaspoon pepper, but adjust to your liking).
- Serve immediately or cover and chill until serving. Honestly, it’s even better cold!
Substitutions That Actually Work
- Greek yogurt instead of some of the mayo for a lighter version (I usually do half and half).
- Dijon mustard – a little bit adds a nice tang.
- Chopped apple instead of celery for a sweeter crunch.
Making It Diabetes-Friendly
- Use light mayo and reduce the amount.
- Skip the sweet pickle relish or use a sugar-free version.
- Add more veggies like chopped bell peppers or cucumbers for extra volume.
Tips & Storage
- Don’t overmix! You want the tuna to stay flaky, not mushy.
- Leftovers are good for a day or two in the fridge, but the celery might get a little soggy. Best enjoyed fresh!