Content

• Ingredients
• Classic tuna salad sandwich
• Chic tuna salad sandwich
• Tuna egg salad sandwich
• Open tuna salad sandwich
• Tuna Melt
• Filled pistol
• Tuna salad sandwich without mayonnaise
• To step
• Method 1 of 7: Classic tuna salad sandwich
• Method 2 of 7: Chic tuna salad sandwich
• Method 3 of 7: Tuna egg salad sandwich
• Method 4 of 7: "Open" tuna salad sandwich
• Method 5 of 7: Tuna Melt
• Method 6 of 7: Filled pistol
• Method 7 of 7: Tuna salad sandwich without mayonnaise
• Tips
• Necessities

During the First World War, canned tuna became an important source of protein for the soldiers, and since then it has only become more popular in Western countries, especially in the form of the tuna salad sandwich. The tender, mild tuna meat is ideal for use in salads and on bread, and all kinds of variations have emerged on the classic tuna salad sandwich, such as the tuna melt, the "open" tuna sandwich or a stuffed sandwich with tuna. Take a look at the recipes below to discover which variant you like best.

Ingredients

Classic tuna salad sandwich

• For 4 persons
• 2 cans of tuna
• 1/2 cup celery, cut into pieces
• 1/4 cup onion, chopped
• 8 tablespoons mayonnaise (regular or light version)
• 1 teaspoon of lemon juice
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 8 slices of bread, or 4 rolls

Chic tuna salad sandwich

• For 2 persons
• 1 can of tuna
• 3 tablespoons celery, cut into pieces
• 3 tablespoons of onion, cut into pieces
• 2 tablespoons mayonnaise (regular or light version)
• 1 tablespoon sweet relish (Heinz)
• Salt and pepper to taste
• 4 slices of bread, or two rolls
• Lettuce, sprouts, cucumber slices, bell pepper, pickles, avocado and / or tomato as desired
• Mustard (optional)

Tuna egg salad sandwich

• For 2 persons
• 1 can of tuna
• 3 hard-boiled eggs, peeled and chopped
• 1 cup celery, cut into pieces
• 1 tablespoon mayonnaise (regular or light version)
• Salt and pepper to taste
• 4 slices of bread, or two rolls

Open tuna salad sandwich

• For 4 persons
• 2 cans of tuna
• 2 tablespoons shallot, finely chopped
• 2 tablespoons mayonnaise (regular or light version)
• 1 tablespoon of lemon juice
• 1 tablespoon of parsley, finely chopped
• 1/8 teaspoon of salt
• Drop of hot sauce (Tabasco)
• Pepper to taste
• 2 tomatoes, sliced
• 1/2 cup of grated cheese
• 4 slices of bread or 4 rolls

Tuna Melt

• For 4 persons
• 2 cans of tuna
• 4 tablespoons mayonnaise (regular or light version)
• Juice of half a lemon (optional)
• 1/4 cup celery, cut into pieces
• 1 1/2 tablespoons onion, chopped
• 1 tablespoon of parsley, finely chopped
• 1/2 tablespoon of basil (optional)
• 1/2 tablespoon cilantro (optional)
• 3/4 teaspoon red wine vinegar
• Little salt and pepper
• 8 slices of tomato
• 8 slices of cheese, or 1/2 cup of crumbled Feta
• 8 slices of bread or 4 rolls

Filled pistol

• For 4 persons
• 2 cans of tuna
• 1 tablespoon of lemon juice
• 1 cup tomato, chopped
• 1 cup celery, cut into pieces
• 1/4 cup spring onion, cut into pieces
• 1/4 cup of sour cream
• Salt and pepper to taste
• 1 cup of lettuce, cut into strips
• 4 slices of bacon (optional)
• 1/4 cup of grated cheese
• 4 pistols

Tuna salad sandwich without mayonnaise

• For 4 persons
• 2 cans of tuna
• 1/2 ripe avocado
• 1/4 cup Greek yogurt, or 1 teaspoon mustard mixed with 1 tablespoon sour cream
• 2 tablespoons of onion, finely chopped
• 1 tablespoon of dill sauce
• 1 celery stalk, finely chopped
• Salt and pepper to taste
• Juice of half a lemon (optional)
• Pinch of cayenne pepper (optional)
• 8 slices of bread, or 4 rolls

To step

Method 1 of 7: Classic tuna salad sandwich

1. Drain and rinse the tuna. How often you want to rinse it is up to you, but do it at least once.
   • Use a can opener to open the can, but don't take the lid off completely yet.
   • With the lid in place, turn the can over and hold it over the sink to allow all the moisture to drain.
   • Remove the lid from the can, being careful not to cut yourself.
   • Remove the tuna and put it in a strainer or colander.
   • Rinse the tuna well with water and squeeze out the excess with a clean cloth or kitchen paper.
2. Mix the ingredients. Place the rinsed tuna in a medium bowl. Add celery, onion, mayonnaise, lemon juice, salt and pepper.
   • Mix everything well by stirring.
   • Make sure all ingredients are evenly distributed.
3. Lubricate the buns. Divide the tuna salad evenly over 4 slices of bread and put a slice of bread on top. Or put it on the sandwiches and close them again.
   • You can toast the sandwiches or sandwiches first if you want, for a warm, crispy version.
   • You can also try it on a croissant for a variety of flavor and texture.
   • Or you can mix it with a salad and avoid bread at all if you want to cut back on carbs.

Method 2 of 7: Chic tuna salad sandwich

1. Drain and rinse the tuna. How often you want to rinse it is up to you, but do it at least once.
   • Use a can opener to open the can, but don't take the lid off completely just yet.
   • With the lid in place, turn the can over and hold it over the sink to allow all the moisture to drain.
   • Remove the lid from the can, being careful not to cut yourself.
   • Remove the tuna and put it in a strainer or colander.
   • Rinse the tuna well with water and squeeze out the excess with a clean cloth or kitchen paper.
2. Mix the ingredients. Place the rinsed tuna in a medium bowl. Add celery, onion, mayonnaise and sweet relish.
   • Mix everything well by stirring.
   • You can also use spring onions instead of regular onions.
   • You can also use 1/4 cup chopped pickle instead of the relish.
   • Make sure all ingredients are evenly distributed.
3. Prepare the sandwiches. Divide the tuna salad over the sandwiches and top it up with additives of your choice, and possibly mustard.
   • You can also make it into a BLT at this point by adding 2-3 slices of fried bacon.
4. Finish the sandwiches. After you have added all the toppings, place a slice of bread on top, or close the bun.
   • You can also toast the sandwiches or sandwiches first if you like a warm, crunchy variety.
   • You can also try it on a croissant for a variety of flavor and texture.
   • Or you can mix it with a salad and avoid bread at all if you want to cut back on carbs.

Method 3 of 7: Tuna egg salad sandwich

1. Drain and rinse the tuna. How often you want to rinse it is up to you, but do it at least once.
   • Use a can opener to open the can, but don't take the lid off completely just yet.
   • With the lid in place, turn the can over and hold it over the sink to allow all the moisture to drain.
   • Remove the lid from the can, being careful not to cut yourself.
   • Remove the tuna and put it in a strainer or colander.
   • Rinse the tuna well with water and squeeze out the excess with a clean cloth or kitchen paper.
2. Mix the ingredients. Place the rinsed tuna in a medium bowl. Mix the tuna, eggs, celery and mayonnaise.
   • Mix everything well by stirring.
   • Make sure all ingredients are evenly distributed.
   • Add salt and pepper to taste.
3. Lubricate the buns. Divide the salad between two slices of bread or the buns, and place the other slices or the top of the bun on top.
   • Toast the sandwiches or sandwiches if you like a crispy, warm variety.
   • You can also try it on a croissant for a variety of flavor and texture.
   • Or you can mix it with a salad and avoid bread at all if you want to cut back on carbs.

Method 4 of 7: "Open" tuna salad sandwich

1. Preheat the grill of your oven. It is important to preheat the grill, otherwise it will not heat evenly.
   • Check the instructions for your oven to learn how to turn on the grill.
2. Drain and rinse the tuna. How often you want to rinse it is up to you, but do it at least once.
   • Use a can opener to open the can, but don't take the lid off completely just yet.
   • With the lid in place, turn the can over and hold it over the sink to allow all the moisture to drain.
   • Remove the lid from the can, being careful not to cut yourself.
   • Remove the tuna and put it in a strainer or colander.
   • Rinse the tuna well with water and squeeze out the excess with a clean cloth or kitchen paper.
3. Mix the ingredients. Place the rinsed tuna in a medium bowl and mix in the shallots, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper.
   • Mix everything well by stirring.
   • Make sure all ingredients are evenly distributed.
4. Lubricate the buns. Divide the tuna among 4 slices or rolls. Top with cheese and tomato.
   • You can use all kinds of bread, or you can try croissants.
5. Grill the sandwiches. Place the buns or sandwiches on a baking tray and put them under the broiler for 3 to 5 minutes, or until the cheese has melted.
   • Take it out of the oven, turn off the grill, and serve.

Method 5 of 7: Tuna Melt

1. Preheat the grill of your oven. It is important to preheat the grill, otherwise it will not heat evenly.
   • Check the instructions for your oven to learn how to turn on the grill.
2. Drain and rinse the tuna. How often you want to rinse it is up to you, but do it at least once.
   • Use a can opener to open the can, but don't take the lid off completely just yet.
   • With the lid in place, turn the can over and hold it over the sink to allow all the moisture to drain.
   • Remove the lid from the can, being careful not to cut yourself.
   • Remove the tuna and put it in a strainer or colander.
   • Rinse the tuna well with water and squeeze out the excess with a clean cloth or kitchen paper.
3. Mix the ingredients. Place the rinsed tuna in a medium bowl and mix in the mayonnaise, lemon juice, celery, onion, parsley, basil, cilantro and vinegar.
   • Mix everything well by stirring.
   • Add salt and pepper to taste.
   • Make sure all ingredients are evenly distributed.
4. Prepare the sandwiches. Place the bread on a baking tray. Grill the buns for 1 minute until crispy.
   • Be careful not to burn the bread; do not grill it for too long.
   • Remove them from the oven, but leave the grill on.
5. Lubricate the buns. Divide the salad evenly among 4 slices of bread or rolls.
   • Place a slice of cheese or some Feta on the tuna salad.
   • Place a slice of tomato on top of the cheese, and then place another slice of cheese over the tomato.
6. Put under the broiler again. Place the buns on a baking tray and place under the broiler for 3 to 5 minutes, or until the cheese has melted.
   • Keep a close eye on the buns so they don't burn.
   • Take them out of the oven, put the top of the bun or other sandwich on top, turn off the grill and serve.

Method 6 of 7: Filled pistol

1. Preheat the grill of your oven. It is important to preheat the grill, otherwise it will not heat evenly.
   • Check the instructions for your oven to learn how to turn on the grill.
2. Drain and rinse the tuna. How often you want to rinse it is up to you, but do it at least once.
   • Use a can opener to open the can, but don't take the lid off completely just yet.
   • With the lid in place, turn the can over and hold it over the sink to allow all the moisture to drain.
   • Remove the lid from the can, being careful not to cut yourself.
   • Remove the tuna and put it in a strainer or colander.
   • Rinse the tuna well with water and squeeze out the excess with a clean cloth or kitchen paper.
3. Mix the ingredients. Place the rinsed tuna in a medium bowl and mix in lemon juice, tomato, celery, spring onion and sour cream.
   • Mix everything well by stirring.
   • Make sure all ingredients are evenly distributed.
   • Add salt and pepper to taste.
4. Prepare the pistols. Cut the pistols open and hollow them out a bit, so that they look like small boats.
   • Put a little lettuce on the bottom.
5. Lubricate the buns. Fill each boat with tuna salad.
   • Top with tomato, bacon and cheese.
6. Heat the buns. Place the pistols on a baking tray.
   • Grill the rolls for 3 to 5 minutes, or until the cheese has melted.
   • Remove them from the oven, turn off the grill and serve.

Method 7 of 7: Tuna salad sandwich without mayonnaise

1. Drain and rinse the tuna. How often you want to rinse it is up to you, but do it at least once.
   • Use a can opener to open the can, but don't take the lid off completely yet.
   • With the lid in place, turn the can over and hold it over the sink to allow all the moisture to drain.
   • Remove the lid from the can, being careful not to cut yourself.
   • Remove the tuna and put it in a strainer or colander.
   • Rinse the tuna well with water and squeeze out the excess with a clean cloth or kitchen paper.
2. Mix the ingredients. In a medium bowl, mash the avocado with the Greek yogurt until smooth.
   • Stir in tuna, onion, relish, celery, salt and pepper. Add lemon and cayenne pepper if desired.
   • Mix everything well by stirring.
3. Lubricate the buns. Divide the tuna salad over the sandwiches or sandwiches, and cover with another slice of bread or with the top of the bun.
   • For a warm, crispy variant, you can toast the sandwiches or sandwiches first.
   • You can also try it on a croissant for a variety of flavor and texture.
   • Or you can mix it with a salad and avoid bread at all if you want to cut back on carbs.

Tips

• Have better tuna like the albacore. It costs more, but it's worth it for the better taste and texture.
• Buy sustainably caught tuna with the MSC label.
• Drain the tuna and rinse it a few times. Most people just pour out the water or oil, but if you want a better taste, rinse the tuna once or twice in a colander, then squeeze out the water with a paper towel in between.
• Store leftover tuna in the refrigerator and remove it from the can. Use a glass container with a lid.

Necessities

• Can opener
• Spoon or fork
• Scale
• Plastic container with lid, if you do not prepare all the salad at once