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Classic tuna salad on a flaky croissant served with potato chips

Simple Tuna Salad Sandwich Recipe with Mayo

This easy tuna sandwich recipe is made with pantry staples like albacore tuna, red onion, and Dijon mustard, then brightened up with dried herbs and a splash of white wine vinegar. Perfect for a quick lunch or light dinner, this tuna salad is flavorful, simple, and versatile.
Prep Time 5 minutes
Refrigerate 1 hour
Total Time 1 hour 5 minutes
Serving Size 4 sandwiches

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.