Classic tuna sandwich
Enjoy my classic tuna sandwich with tuna in oil, not water, dressed in pickle juice for tang, with pickles, Dijon for flavor, dill for herbiness, celery for crunch, and green onion for freshness, all spread on your favorite bread!
![Classic tuna sandwich](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716853583699-682x1024.jpg)
Only homemade tuna sandwiches
One of my dark food secrets is that I’m actually a picky eater with a long list of things I don’t want to eat, which is why I have to cook.
Case in point – a tuna sandwich is something I would never get from a food court sandwich shop, let alone a pre-packaged one from a servo (that’s a gas service station, for all you non-Aussies out there!).Eewww, I bet the bread is soggy and the filling is nothing but mayo-greasy, sloppy with cheap tuna that’s just horridly fishy.
Maybe there are great tuna sandwiches out there, but why risk it when you can enjoy a sure thing at home by adding zing and freshness to transform canned fish into a sandwich filling so good that you’ll want to use it as a dip for dunking (Oh yes, I do!).
![Classic tuna sandwich](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716855213619-682x1024.jpg)
![Classic tuna sandwich](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716855116491-682x1024.jpg)
What you need for Tuna Sandwich Filling
- Tuna in oil is preferable for tastier sandwiches over tuna in water, with olive oil being even better than plain oil; however, if all you have is tuna in water, don’t hesitate to move forward with it!
When it comes to canned tuna types, not all are created equal; better quality and responsibly fished tuna tend to be pricier.
![](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716855060401-682x1024.jpg)
- whole-egg mayo-I prefer the smoother flavor of whole-egg mayo like Hellman’s and S&W over ordinary mayo, which can be excessively vinegary and overly sweet; Kewpie is also a great option.
- pickles:The type of pickle matters in the tuna mixture, as we use both the pickle and its juice from the jar for extra tang and flavor; I opt for standard dill pickles for this purpose.I prefer pickles that are not sweet, gherkins, cornichons, sour, or spicy.
- Green onion:For added freshness, you can substitute shallots (baby onions) or finely minced red onion in a 1/4 cup measurement.
- Celery:To add crucial crunch and avoid a mushy texture, finely mince the ingredients for better integration into the filling.
- Dill-Adding herby freshness is essential; my preferred choice with tuna is dill, but basil and parsley can also be excellent substitutes.
Also:My favorite bread of choice is everyday sandwich bread for its reliability, paired with lettuce for added freshness and to prevent sogginess.
How to make tuna sandwiches
This recipe belongs in my “for experienced cooks only” section, where you simply dump all ingredients in a bowl and mix without intimidation, as I provide guidance throughout, including a helpful recipe video.
- Tuna filling:After draining the oil from the tuna, combine it in a bowl with the rest of the filling ingredients, then vigorously mix with a wooden spoon to break up the tuna until it resembles a paste. It’s recommended to bash the celery and pickles to soften them and extract some juices into the filling.
- Make sandwich –Spread butter on the bread, layer with 2 slices of lettuce followed by the tuna sandwich filling to your preference, then top with the other slice of bread, cut, and enjoy! Refer to the note below the photo for making ahead.
![Classic tuna sandwich](https://allgoodrecipes.com/wp-content/uploads/2024/05/1716855001692-682x1024.jpg)
Matters of Tuna Sandwich
- Shelf life –The filling can be stored for up to 3 days in a regular container or up to 5 days in an extremely airtight container like my Glasslock containers, which effectively extend the shelf life by simulating vacuum-packing.
- Sandwich shelf life –To minimize bread sogginess, butter the bread, add a layer of lettuce on each slice to act as a protection barrier, and sometimes double up for extra protection; your sandwich will stay fresh for a day!
- Number of sandwiches –This recipe makes a generous amount for 4 sandwiches using everyday sandwich bread, but you can make more if using smaller bread rolls.
- Scale the recipe –For adjusting the recipe quantity or scaling it to match the size of your tuna can, simply click/tap on the servings and slide – it’s a handy feature!
As a side note, JB made mayonnaise using the oil drained from the tuna, a chefy touch that adds awesome tuna flavor; however, it yields more mayo than needed for a single batch of this recipe, leaving uncertainty about what to do with the excess except for making more tuna sandwiches, which would require opening additional cans and producing more leftover oil, hence it was not used in this recipe.Feel free to drop a comment below if you’d like the recipe, and JB will make a note of it to add to the recipe card.-Nagi x
PrintClassic tuna sandwich
Enjoy my classic tuna sandwich with tuna in oil, not water, dressed in pickle juice for tang, with pickles, Dijon for flavor, dill for herbiness, celery for crunch, and green onion for freshness, all spread on your favorite bread!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Sandwich
Ingredients
- TUNA SANDWICH FILLING:425g/ 15 oz canned tuna in oil , drained
- 3/4 cup whole egg mayonnaise or Kewpie
- 3/4 cup finely diced celery (1 stalk, cut in 4 lengthways, then finely diced)
- 5 tbsp finely chopped dill pickle
- 2 tbsp liquid from pickle jar
- 2 tbsp Dijon mustard
- 3 tbsp finely chopped dill (or parsley or basil)
- 1/3 cup finely sliced green onion , ~2 stems
- 1/2 tsp black pepper
- FOR SANDWICHES:8 pieces butter lettuce (2 per sandwich)
- Salted butter , for spreading
- 8 slices bread or 4 rolls
Instructions
- Filling:Put all the Tuna Filling ingredients in a bowl, mix well using a wooden spoon to break up the tuna and create a fairly smooth filling, ensuring the pickles and celery also get a good mix for flavor melding.
- Sandwiche:Divide the Tuna Filling between 4 sandwiches (or adjust for bread size), butter the bread, add 2 pieces of lettuce per sandwich, and savor your meal!
Notes
- Green onion:For added freshness, you can substitute shallots (baby onions) or finely minced red onion in a 1/4 cup measurement.
- pickles:The type of pickle matters in the tuna mixture, as we use both the pickle and its juice from the jar for extra tang and flavor; I opt for standard dill pickles for this purpose.I prefer pickles that are not sweet, gherkins, cornichons, sour, or spicy.
- whole-egg mayo-I prefer the smoother flavor of whole-egg mayo like Hellman’s and S&W over ordinary mayo, which can be excessively vinegary and overly sweet; Kewpie is also a great option.
- bread-I like using plain, run-of-the-mill white sandwich bread, but feel free to get fancy with artisan bread if you prefer!
- Storage:The filling will last 3 days in an airtight container, remembering to mix it well if it gets watery; while the assembled sandwich is best enjoyed fresh, if you wish to extend its freshness, place a piece of lettuce on each bread slice to create a protective layer for moisture (and don’t forget the butter).
- Nutritional information for one sandwich assuming 1 tablespoon of butter is used on thick-cut white sandwich bread.
Nutrition
- Serving Size: 4-6 serving
- Calories: 668kcal
- Sodium: 1154mg
- Fat: 51g
- Saturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 60mg