Simple Tuna Salad Sandwich Recipe with Mayo
There’s something comforting about a simple tuna sandwich recipe. It’s one of those simple, humble recipes that shows up on repeat in our kitchen, especially when the day calls for an easy lunch or quick dinner. Made with basic ingredients and full of savory flavor, this is the best tuna salad recipe I’ve found for serving on sandwich bread, stuffing into lettuce leaves, or piling onto a slice of sourdough for a hearty tuna melt.
This recipe uses pantry staples like albacore tuna, red onion, and Dijon mustard, but what brings it to life is the dried herbs and a touch of white wine vinegar for balance. Whether you’re craving a classic tuna sandwich recipe or looking for a low-carb option, this one’s easy to make and easy to love.
Why You’ll Love This Recipe
- Simple Ingredients – You likely have everything you need in the pantry or fridge.
- Quick and Nourishing – Made in just a few minutes, this classic tuna salad sandwich is filled with protein.
- So Much Flavor – No more bland tuna salad—this version is bright, herby, and tangy.
- Make-Ahead Friendly – The flavor gets even better after a night in the fridge. Perfect for quick lunches or a second helping the next day!
- Versatile – Serve on toasted bread, croissant, fresh butter lettuce, or over the top of greens for a lighter option, with a handful of celery sticks.
Ingredients to Make Tuna Sandwich Recipe with Mayo
- 2 cans albacore tuna, drained
- 3 tablespoons diced red onion
- 1/3 cup high-quality mayonnaise (or use Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon white wine vinegar
- 1/4 teaspoon dried dill
- 1/2 tablespoon dried parsley
Directions
- In a large mixing bowl, add the drained can of tuna. Use a fork to break it into small pieces.
- Stir in the red onion, mayonnaise, Dijon mustard, and white wine vinegar.
- Add the salt, black pepper, dried dill, and parsley. Mix well until everything is evenly combined.
- Cover and refrigerate for at least one hour. For the best flavor, let it sit overnight.
- Toast two slices of bread for a little crunch, or leave them soft for a classic feel.
- Spread the tuna mixture evenly on one slice of bread.
- Top with lettuce, tomato, a slice of cheddar cheese, or sweet pickles if you like.
- Place the second slice of bread on top, press gently, and cut in half (diagonal or straight—your choice!).
- Serve with a handful of chips, a pickle spear, or fresh veggies for a quick and delicious lunch.
Make It Your Own
Tuna salad is one of those recipes that’s easy to adjust based on personal taste. Here are a few ideas to make this tuna salad sandwich recipe:
- Swap mayo for Greek yogurt or use a little less for a lighter version
- Add in chopped dill pickles, sweet pickle relish, or a few briny capers for more tang
- Stir in green onions, diced red bell pepper, or a bit of Italian seasoning
- Add chopped hard-boiled eggs for an egg-tuna combo
- A drizzle of olive oil or a squeeze of lemon juice brings freshness
And if you’re looking for more easy lunch recipes, this one fits right in with chicken salad, grilled cheese sandwiches, BLTs, or egg salad.
How to Store Leftover Tuna Salad
Leftover tuna salad should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- Give it a quick stir before serving again, as some liquid may separate.
- Keep it chilled until ready to eat—don’t leave it at room temperature for more than 2 hours.
- If you added fresh herbs, crunchy veggies, or eggs, eat it sooner rather than later for the best texture.
Simple Tuna Salad Sandwich Recipe with Mayo
Ingredients
- 2 cans albacora tuna
- 3 tablespoons diced red onion
- 1/3 cup high quality mayonnaise
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon white wine vinegar
- 1/4 teaspoon dried dill
- 1/2 tablespoon dried parsley
Instructions
- In a large mixing bowl, add the drained can of tuna. Use a fork to break it into small pieces.
- Stir in the red onion, mayonnaise, Dijon mustard, and white wine vinegar.
- Add the salt, black pepper, dried dill, and parsley. Mix well until everything is evenly combined.
- Cover and refrigerate for at least one hour. For the best flavor, let it sit overnight.
- Toast two slices of bread for a little crunch, or leave them soft for a classic feel.
- Spread the tuna mixture evenly on one slice of bread.
- Top with lettuce, tomato, a slice of cheddar cheese, or sweet pickles if you like.
- Place the second slice of bread on top, press gently, and cut in half (diagonal or straight—your choice!).
- Serve with a handful of chips, a pickle spear, or fresh veggies for a quick and delicious lunch.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
