Classic Tuna Salad Sandwich
A quick, creamy tuna salad sandwich made with canned tuna, hard-boiled eggs, sweet relish, and mayo, served on toasted bread with fresh lettuce and tomato. Ready in under 15 minutes and perfect for weekday lunches.
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A quick, creamy tuna salad sandwich made with canned tuna, hard-boiled eggs, sweet relish, and mayo, served on toasted bread with fresh lettuce and tomato. Ready in under 15 minutes and perfect for weekday lunches.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place eggs in a saucepan, cover with water, and bring to a boil.
Let the eggs boil for about 6 minutes.
While the eggs are boiling, drain the water from the cans of tuna.
Once the eggs are cooked, drain the hot water and run cold water over them to cool them down.
In a large bowl, add the drained tuna and use a fork to flake it into small pieces.
Peel the cooled hard-boiled eggs, chop them, and add them to the bowl with the tuna.
Peel and dice a small onion and add it to the bowl.
Add sweet relish, mayonnaise, salt, and pepper to the bowl.
Stir everything together until well combined.
Set your oven to broil on high and toast the slices of bread to your liking.
To assemble the sandwiches, place lettuce and tomato slices on two slices of toasted bread.
Top with a generous amount of the tuna salad mixture and the remaining slices of toast.
Slice the sandwiches in half and serve, optionally with chips.
Store the tuna mixture in an airtight container in the refrigerator for up to 2 days; assemble sandwiches fresh before serving to prevent bread from becoming soggy.
Yes, prepare the tuna mixture (without bread) up to 2 days ahead in an airtight container. Assemble sandwiches just before serving to prevent bread from becoming soggy.
Chunk light tuna in water is traditional and lighter; chunk white tuna is milder but slightly firmer. Drain well before mixing to avoid excess moisture.
Greek yogurt or a half-mayo, half-yogurt blend reduces fat while keeping creaminess. Adjust the amount to your preferred consistency.
Toast the bread lightly to create a barrier, and assemble just before eating. Alternatively, spread a thin layer of mayo directly on bread as a moisture barrier.
Yes, double all ingredients. Store the tuna mixture separate from bread for up to 2 days. Assemble fresh daily to keep bread crisp.
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