Make a Tuna Sandwich

During World War I, canned tuna became a popular source of protein for Allied soldiers and has increased in popularity among Western countries ever since, particularly in the form of the tuna fish sandwich. The tender and mild flavor of tuna makes it ideal for use in salads and sandwiches, and, as tuna fish sandwiches have risen in popularity, a number of new and innovative variations on the classic tuna fish sandwich, including the tuna melt, the open-faced tuna sandwich, and even the tuna boat sandwich. See the recipes that follow to find the variation you like best.

• Total time (Classic Tuna Sandwich): 10-15 minutes

Ingredients

Classic Tuna Fish Sandwich

• Serves 4
• 2 6-oz cans of tuna
• 1/2 cup celery
• 1/4 cup onion
• 1/2 cup mayonnaise, regular or light
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices sandwich bread

Deli-Style Tuna Fish Sandwich

• Serves 2
• 1 5-oz can of tuna
• 3 tablespoons celery, diced
• 3 tablespoons yellow onion, diced
• 2 tablespoons mayonnaise, regular or light
• 1 tablespoon sweet relish
• Salt and pepper as desired
• Sandwich bread (or roll or croissant for variation)
• Lettuce, sprouts, cucumber slices, mild sweet peppers, pickles, avocado slices, and/or tomato slices for toppings as desired
• Mustard (optional)
• 4 slices sandwich bread

Tuna Egg-Salad Sandwich

• Serves 2
• 1 6-oz can tuna
• 3 hard-boiled eggs, peeled and chopped
• 1 cup celery, chopped
• 1 tablespoon mayonnaise, regular or light
• Salt and pepper to taste
• 4 slices sandwich bread

Open-Face Tuna Fish Sandwich

• Serves 4
• 2 5-oz cans of tuna
• 2 tablespoons shallot, minced
• 2 tablespoons mayonnaise, regular or light
• 1 tablespoon lemon juice
• 1 tablespoon parsley, minced
• 1/8 teaspoon salt
• Dash of hot sauce
• Pepper to taste
• 4 slices sandwich bread
• 2 tomatoes, sliced
• 1/2 shredded cheddar cheese
• 8 slices sandwich bread

Tuna Melt

• Serves 4
• 2 6-oz cans of tuna
• 1/4 cup mayonnaise, regular or light
• Juice of 1/2 lemon (optional)
• 1/4 cup celery, chopped
• 1 1/2 tablespoons red or yellow onion, chopped
• 1 tablespoon parsley, chopped
• 1/2 tablespoon basil, chopped (optional)
• 1/2 tablespoon cilantro, chopped (optional)
• 3/4 teaspoon red-wine vinegar
• Pinch of salt and pepper
• 4 slices seedless rye bread or pita bread
• 8 slices tomato
• 8 slices Swiss cheese or 1/2 cup crumbled Feta cheese
• 8 slices sandwich bread

Tuna Boat

• Serves 4
• 2 5-oz cans tuna
• 1 tablespoon lemon juice
• 1 cup tomato, chopped
• 1 cup celery, chopped
• 1/4 cup green onion, chopped
• 1/4 sour cream
• Salt and pepper to taste
• 1 cup lettuce, shredded
• 4 strips cooked bacon (optional)
• 1/4 cup cheddar cheese, shredded
• 4 French or submarine rolls

Mayo-less Tuna Fish Sandwich

• Serves 4
• 2 5-oz cans tuna
• 1/2 of a ripe avocado
• 1/4 cup plain greek yogurt or 1 teaspoon mustard combined with 1 tablespoon sour cream
• 2 tablespoons onion, minced
• 1 tablespoon dill relish
• 1 celery stalk, minced
• Salt and pepper to taste
• Juice of 1/2 lemon (optional)
• Dash cayenne pepper (optional)
• 8 slices sandwich bread

Steps

Classic Tuna Fish Sandwich

1. Drain and rinse the tuna. How many times you drain and rinse is up to you, but draining and rinsing it at least once is recommended.
   • Use a can opener to open the can, but don’t remove the lid yet.
   • Holding the lid in place, flip the can over and hold it over the sink to drain the liquid.
   • Pull off the top of the can, and be careful not to cut yourself.
   • Take the tuna out of the can and place it in a strainer or colander.
   • Rinse the tuna thoroughly with water, then press the water out using a clean hand or a paper towel.
2. Combine the ingredients. Place the rinsed tuna in a medium-sized bowl. Add the celery, onion, mayonnaise, lemon juice, and salt and pepper.
   • Mix the ingredients to combine.
   • Be sure to thoroughly combine the ingredients so all of the elements are distributed evenly.
3. Assemble the sandwiches. Distribute the tuna mix evenly across 4 slices of bread and top each with another slice of bread to make 4 sandwiches.
   • You have the option of toasting the bread before spreading the tuna mix over it for a warmer, crunchier version.
   • You can also substitute a roll or a croissant in place of the sandwich bread for taste and texture variation.
   • Or you can avoid bread altogether and use the tuna mix over a salad for a lower-carb alternative.

Deli-Style Tuna Fish Sandwich

1. Drain and rinse the tuna. How many times you drain and rinse is up to your discretion, but draining and rinsing at least once is recommended.
   • Use a can opener to open the can, initially leaving the top in place.
   • Hold on to the top and flip the can over and hold it over the sink to drain the liquid.
   • Pull off the top of the can, being careful not to cut yourself.
   • Take the tuna out of the can and place it in a strainer or colander.
   • Rinse the tuna thoroughly with water, then press the water out using a clean hand or a paper towel.
2. Combine the ingredients. Place the tuna in a medium-sized bowl. Add the celery, onion, mayonnaise, and sweet relish.
   • Stir to combine.
   • Instead of yellow onion, you can substitute in the same amount of green onion.
   • In place of relish, you can substitute in 1/4 cup chopped dill pickles.
   • Be sure to thoroughly combine the ingredients so all of the elements are distributed evenly.
3. Assemble the toppings. Spread about half the tuna mix onto two slices of bread, then top each with your accoutrements of choice and mustard, if desired.
   • You can easily convert this into a tuna BLT at this point by adding 2-3 strips of cooked bacon.
4. Assemble the sandwiches. After adding the fixings of your choice, top each sandwich with another slice of bread.
   • At this point you also have the option of toasting the bread before spreading the tuna mix over it for a warmer, crunchier alternative.
   • You can also substitute a roll or a croissant in place of the sandwich bread for varying taste and texture.
   • You can also avoid bread altogether and use the tuna mix over a salad for a lower-carb choice.

Tuna Egg-Salad Sandwich

1. Drain and rinse the tuna. The number of times you drain and rinse it is up to you, but draining and rinsing it at least once is recommended.
   • Use a can opener to open the can, but don’t remove the lid.
   • Holding the lid in place, flip the can over and hold it over the sink until all the liquid has drained.
   • Remove the top of the can, and be careful not to cut yourself.
   • Take the tuna out of the can and place it in a strainer or colander.
   • Rinse the tuna thoroughly with water, then press the water out using a clean hand or a paper towel.
2. Combine the ingredients. In a medium bowl, mix together tuna, eggs, celery, and mayonnaise.
   • Stir to combine.
   • Be sure to mix thoroughly so that all of the ingredients are evenly distributed.
   • Add salt and pepper to taste.
3. Assemble the sandwiches. Divide the mixture evenly between two slices of bread, then top each with the remaining slices of bread to make two sandwiches.
   • For a crunchy, warm variation, toast the slices of bread before assembling the sandwiches.
   • You can also substitute a roll or a croissant in place of the sandwich bread for taste and texture variation.
   • Or you can avoid bread altogether and use the tuna mix over a salad for a lower-carb choice.

Open-Face Tuna Sandwich

1. Pre-heat the broiler. It’s important to let the broiler warm up for several minutes before you toast the bread, otherwise it may cook unevenly.
   • You can find the “broil” setting on the far end of the oven-temperature dial on most ovens.
2. Drain and rinse the tuna. The number of times you drain and rinse it is up to you, but draining and rinsing it at least once is recommended.
   • Use a can opener to open the can, but don’t remove the lid.
   • Holding the lid in place, flip the can over and hold it over the sink until all the liquid has drained.
   • Remove the top of the can, and be careful not to cut yourself.
   • Take the tuna out of the can and place it in a strainer or colander.
   • Rinse the tuna thoroughly with water, then press the water out using a clean hand or a paper towel.
3. Combine the ingredients. In a medium bowl, mix together tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce, and pepper.
   • Stir to combine.
   • Stir thoroughly so that all ingredients are evenly distributed.
4. Assemble the sandwiches. Spread 1/4 of the tuna mix onto each of 4 bread slices. Top with cheese and tomato.
   • You can substitute in any variety of sandwich bread, or you may use a roll or croissant in the place of sandwich bread.
5. Broil the sandwiches. Place the slices of bread and tuna mix onto a baking sheet and broil in the oven for 3 to 5 minutes. or until cheese is melted.
   • Remove from the oven, turn off the broiler, and serve.

Tuna Melt

1. Pre-heat the broiler. You need to let the broiler warm up for several minutes before you toast the bread, otherwise it may not cook evenly.
   • You can find the “broil” setting on the far end of the oven-temperature dial on most ovens.
2. Drain and rinse the tuna. How many times you drain and rinse is up to you, but draining and rinsing it at least once is recommended.
   • Use a can opener to open the can, but don’t remove the lid yet.
   • Holding the lid in place, flip the can over and hold it over the sink to drain the liquid.
   • Pull off the top of the can, and be careful not to cut yourself.
   • Take the tuna out of the can and place it in a strainer or colander.
   • Rinse the tuna thoroughly with water, then press the water out using a clean hand or a paper towel.
3. Combine the ingredients. Using a medium-sized bowl. combine the tuna, mayonnaise, lemon juice (if using), celery, onion, parsley, basil (if using), cilantro (if using), and vinegar.
   • Stir to combine.
   • Add salt and pepper to taste.
   • Be sure to thoroughly combine all of the ingredients so that they’re distributed evenly throughout the mix.
4. Prepare the bread. Place the bread on a baking sheet. Broil in the oven for 1 minute or until the bread is toasted.
   • Be careful not to burn the bread; don’t broil it for too long.
   • Remove from heat but leave the broiler on.
5. Assemble the sandwiches. Spread the tuna mix over 4 slices of the toasted bread, or, if using pita, place the mix inside each of the pita pockets.
   • Place one slice of cheese or a layer of Feta over the tuna spread.
   • Place a tomato slice on top of the cheese slice, then place a second slice or layer of cheese over the tomato.
6. Broil again. Place the assembled sandwiches on a baking sheet and broil again for 3 to 5 minutes or until the cheese is melted.
   • Keep a close eye on the sandwiches to ensure they don’t char or burn.
   • Remove from heat, turn off the broiler, and serve.

Tuna Boat

1. Pre-heat the broiler. It’s important to let the broiler warm up for several minutes before you toast the bread, otherwise you may have an unevenly toasted sandwich.
   • You can find the “broil” setting on the far end of the oven-temperature dial on most ovens.
2. Drain and rinse the tuna. The number of times you drain and rinse it is up to you, but draining and rinsing it at least once is recommended.
   • Use a can opener to open the can, but don’t remove the lid.
   • Holding the lid in place, flip the can over and hold it over the sink until all the liquid has drained.
   • Remove the top of the can, and be careful not to cut yourself.
   • Take the tuna out of the can and place it in a strainer or colander.
   • Rinse the tuna thoroughly with water, then press the water out using a clean hand or a paper towel.
3. Combine the ingredients. In a medium bowl, mix together tuna, lemon juice, tomato, celery, green onion, and sour cream.
   • Stir to combine.
   • Be sure to mix thoroughly so that all of the ingredients are evenly distributed.
   • Add salt and pepper to taste.
4. Prepare the bread. Scoop out the top of each roll, leaving a hollowed out portion so that the rolls resemble small boats.
   • Line the bottom of the boats with shredded lettuce.
5. Assemble the sandwiches. Fill each boat with 1/4 of the tuna mixture.
   • Top with tomato, bacon (if using), and cheese.
6. Heat the sandwiches. Place each of the rolls on a cookie sheet.
   • Broil for 3 to 5 minutes, or until cheese is melted.
   • Remove from heat, turn off the broiler, and serve.

Mayo-less Tuna Fish Sandwich

1. Drain and rinse the tuna. You may choose how many times you prefer to rinse the tuna, but draining and rinsing it at least once is recommended.
   • Use a can opener to open the can, but don’t remove the lid yet.
   • Holding the lid in place, flip the can over and hold it over the sink to drain the liquid.
   • Pull off the top of the can, being cautious not to cut yourself.
   • Take the tuna out of the can and place it in a strainer or colander.
   • Rinse the tuna thoroughly with water, then press the water out using a clean hand or a paper towel.
2. Combine the ingredients. In a medium bowl, mash the avocado together with the greek yogurt until smooth.
   • Stir in the tuna, onion, relish, celery, salt and pepper. lemon if using, and cayenne pepper if using.
   • Stir until all ingredients are well-combined.
3. Assemble the sandwiches. Distribute the tuna mix evenly across 4 slices of bread and top each with another slice of bread to make 4 sandwiches.
   • For a warm, crunchy variation, toast the bread before spreading the tuna mix on.
   • You can also substitute a roll or a croissant in place of the sandwich bread.
   • Or you can skip the bread and use the tuna mix over a salad for a lower-carb version.

Tips

• Upgrade your tuna by using medium- or premium-grade albacore. It costs more, but pays off in improved taste and texture.
• When purchasing tuna, look for sustainable varieties (like “chunk light” and albacore “solid white”) that have been certified by the Marine Stewardship Council.
• Rinse and drain the tuna several times. Most of us just open the can and use the lid to drain out any water, but if you want improved taste, do that and then rinse the tuna once or twice more in a colander, using a clean hand or a paper towel to push out all the excess water each time.
• Refrigerate any leftover tuna after removing it from the can. Do not store in the can––use a glass container with a lid.
• If you don't have much time, mix a can of tuna with some mayo and put it on some bread, then eat it or pack it somewhere cool for later.

Things You'll Need

• Can opener
• Spoon or fork
• Bowl
• Plastic storage container (for storing leftovers)

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Sources and Citations

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