Best Ever Tuna Salad Sandwich

Best ever tuna salad sandwich! Uses tuna, canned or freshly cooked, cottage cheese, mayo, red onion, celery, capers, lemon, parsley, dill, and Dijon.
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Photography Credit: Elise Bauer

My parents started making tuna fish salad sandwiches this way years ago, and as far as I’m concerned theirs is the best and only way to make a tuna fish sandwich.

First it helps to start with high quality canned tuna. If you have leftover cooked tuna steaks, then by all means use them instead of the canned tuna. Both Trader Joe’s and Whole Foods have excellent canned tuna packed in olive oil. (The brand I like at Whole Foods is Wild Planet.)

Tuna Salad Sandwich

Tuna packed in olive oil may be more flavorful than tuna packed in water, but check on the quality. It may be better to use tuna packed in water, drain it, and then add a bit of your own high quality extra virgin olive oil. This requires a bit of experimentation with brands.

Best Ever Tuna Salad Sandwich Recipe

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  • Prep time: 5 minutes

Ingredients

  • 1 (5 or 6 ounce) can of tuna fish (drained, if packed in water, drain it, and add a teaspoon of good quality olive oil to the tuna)
  • 1/3 cup of cottage cheese
  • 2 Tablespoons of mayonaise
  • 1/4 cup finely chopped red onion
  • 1 celery stalk, finely chopped (about 1/2 cup)
  • 1 Tbsp of capers
  • 1 Tbsp lemon juice
  • Pinch or two of dill
  • 2 Tbsp minced fresh parsley
  • 1 teaspoon of Dijon mustard
  • (optional - lettuce and sliced tomatoes)
  • Sliced bread, lightly toasted

Method

Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.

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Tuna Salad Sandwich

Showing 4 of 110 Comments

  • Lols

    I remember making this years ago and loving it at the time. Do you have any thoughts on how it would be with salmon? Would it change it drastically? I ask because I prefer to cook fresh fish and shred it (the nutrients in fish that help my ADD seem more potent that way) and I have an easier time finding salmon these days.

  • Jeremy

    have you ever tried using the ventresca tinned tuna? it is the belly cut, from spain – Ortiz brand. So creamy. https://www.thefishsociety.co.uk/shop/Ortiz-ventresca-tuna-110g.html

  • Daniel

    I use 1 – 1/2 tsp dried tarragon in lieu of fresh parsley…most folks don’t have fresh parsley for these quick recipes anyway.

  • Deborah Conners

    This is similar to the tuna salad my mother made as well, except she used chopped green olives instead of capers. The olives gave it a similar briney flavor. Delicious!

  • Andrew

    No cucumber? Surely every tuna sandwich must have cucumber in? Thanks for the recipe

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