The Best Summer Tuna Salad Sandwich

The Best Summer Tuna Salad Sandwich

I call this the best summer tuna salad sandwich because of all the bright flavors. I have a standard tuna salad sandwich recipe that I have used for years but decided to liven it up a little for Summer with something new. What I love about this Summer Tuna Salad Sandwich is that the salad itself isn’t overly creamy. I also love that it uses a hefty schmear of mayo on the toast to make it extra delicious. The full recipe for the best Summer tuna salad sandwich is linked below. The best summer tuna salad sandwiches great for Summer lunches.

The Secret Is In The Tuna

Only use tuna in water for my tuna salad sandwiches. This just gives the tuna salad sandwich a brighter flavor. I also like to drain my tuna really well before mixing in the ingredients and the water is easier to drain then the tuna packed in oil. Drain you tuna into a colander or mesh strainer in the sink. I then use a potato masher, the one with the wide flat surface and press the tuna really well while it’s in the strainer to get out any excess liquid. I let it drain in the sink for a few minutes, then place it in a bowl uncovered in the fridge for about an hour to really make sure there is no excess liquid.

How To Assemble The Best Summer Tuna Salad Sandwich

You will see in the recipe that I use onions, celery and relish in the actual tuna salad, but I also think it is extra delicious when you slice toppings for your tuna salad sandwich like lettuce, tomato, pickle and onions. The trick to a perfect sandwich is having all your veggies for your tuna salad finely diced and the toppings for your sandwich sliced thinly.

The Best Summer Tuna Salad Recipe

Yield: 8 sandwiches

Tuna Salad Sandwich

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This light and bright tasting tuna salad sandwich will hit the spot this Summer. The perfect way to enjoy your garden bounty of tomatoes too!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 4 cans of tuna in water
• ¾ of a cup of very finely minced celery
• ¾ of a cup of very finely minced red onion
• ½ cup to ¾ of a cup of mayo (this depends on how creamy you prefer)
• 1 tablespoon of dried dill
• 4 tablespoons of sweet relish, I prefer a more chunky one like from the brand Mt. Olive
• Iceberg lettuce
• Thinly sliced red onion
• Sliced tomato
• Salt and Pepper
• White Bread
• Additional mayo for the sandwich
• Thin dill pickle slices

Instructions

1. I drain my tuna into a colander or mesh strainer in the sink. I then use a potato masher, the one with the wide flat surface and press the tuna really well while it's in the strainer to get out any excess liquid. I let it drain in the sink for a few minutes, then place it in a bowl uncovered in the fridge for about an hour to really make sure there is no excess liquid.
2. When it is time to assemble I mix the tuna, celery, mayo, dried dill, sweet relish, salt and pepper to taste and combine really well. I let this chill in the fridge for a couple hours.
3. When it is time to make the sandwiches I finely chop up about a cup of the crisp parts of the iceberg lettuce and fold it into the tuna salad.
4. I toast my bread and give both sides a decent smear of mayo.
5. I then shred some iceberg lettuce, add the tuna salad to the bread, add the shredded lettuce, tomato, add salt and pepper, then the onion and pickles.
6. This sandwich MUST be cut on a diagonal! This is the tuna salad rule!

I know that you will enjoy this recipe as much as we did. I usually make a double batch because Mister can easily eat three sandwiches in one sitting. If you make it, snap a pic and tag me on Instagram @thetipsyhousewife