Go Back Email Link
tuna sandwiches sitting in baking dish on white background with celery sprigs around it and beige napkin

The Best Tuna Sandwich Recipe

Creamy, flavour-packed, and ready in minutes. This easy tuna salad is the perfect filling for sandwiches, baguettes, or a quick high-protein snack.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:0 minutes
Course: Lunch
Cuisine: Australian, Western
Keyword: Best tuna sandwich, Creamy tuna salad, Easy tuna sandwich, Tuna baguette, Tuna mayo sandwich, Tuna Sandwich
Servings: 2
Author: Kate Brodhurst

Ingredients

TUNA SANDWICH FILLING

  • 185g can tuna in olive oil, well drained (see notes)
  • ¼ cup whole egg mayonnaise (see notes)
  • ½ small red onion, finely diced
  • 2 tablespoons finely diced celery
  • 2 teaspoons capers, drained well and finely chopped (optional but highly recommended)
  • 1 tablespoon roughly chopped dill (optional or replace with chives or parsley)
  • Sea salt & pepper, to taste

MAKE THE SANDWICH

  • 4 slices of your favourite bread
  • Butter, to spread
  • Rocket or salad leaves

Instructions

Tuna Sandwich Filling

  • Combine all ingredients in a bowl and mix until well combined. Cover and chill for 1 hour or until required. (Chilling is optional, but I prefer a nice chilled filling)

To Make Sandwiches

  • Lay bread out flat on a clean work surface then spread with butter (make sure to go right to the edges!)
  • Divide tuna filling between 2 of the slices of bread and spread to the edges, then top with rocket (or salad) leaves. Sandwich together with remaining bread slices and cut each in half or quarters to serve. Enjoy!

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. Tuna: Tuna in olive oil is recommended for richer flavour, but well-drained springwater tuna works too. Quality varies by brand; a premium option like Safcol yields the best result.
  3. Mayonnaise: Whole egg mayonnaise is classic and creamy. Kewpie mayo can be used for a tangier, umami flavour.
  4. Make Ahead: The tuna filling can be made and stored in an airtight container in the fridge for up to 3 days. Flavours improve over time.
  5. For a Non-Soggy Sandwich: Spread butter to the edges of the bread to create a moisture barrier if assembling ahead. Consume within 24 hours.