Tuna Salad Sandwiches Recipe (2024)

For me, tuna is one of the four basic food groups; but use tuna packed in oil and skip adding the bottled oil. More flavor.

For as long as I can recall my friend has been topping off her sandwiches with potato chips, a highly underryand understated condiment.

I am the queen of salt but even I would not add more to canned tuna, which I find exceedingly salty. and when pickles or capers are added, even more so. I use Italian tuna packed in oil, squeeze some of it out with can lid. Look forward to posts on this! It’s kind of a sacred sandwich in the US.

I've always added pickle relish to tuna salad.

If you can afford it, consider buying a certified line caught brand of tuna. The extra cost helps keep tuna in our seas for future sandwiches.

I have been using Wild Planet albacore tuna! Delicious! (And, also their chicken.) I mix a little mayo with mustard. Add a spice you prefer. I always liked chips with my tuna but I have been in a healthy eating/activity program at my hospital - via call/Zoom since March 2020 - and have tried to stay on program. Results - about 50 lb loss in 16 months with about 9 months or so to go!

Add a cubed Apple and you have something outrageous

If we’re specifying brands, it has to be Hellman’s Real Mayonnaise.

Instead of chopping the pickle I use “my secret ingredient” which is pickle relish or Sweet Relish. Plus Mayo and chopped celery.

I agree with buying tuna packed in olive oil- I prefer Italian tuna oil and drain well. I add capers and less salt. Less mayo and definitely lemon juice. Sounds like a keeper!!thank you NYT for your great recipes daily.

In my home, my mother added "stuff" to tuna fish to stretch it to feed more folks (times were lean). Celery! Yes! A hard-boiled egg! Yes! Diced kosher dill pickle! Yes! Now we are so fancy! We buy tuna in olive oil so we can definitely eliminate that from the recipe. And fresh dill and parsley! Growing in our little window herb garden! Extra salt? Not needed. Especially if using potato chips! Also loved making a chopped salad by adding diced tomato, cucumber and shredded lettuce!

The brand of salt is specified because different brands and types of salt have different sizes and shapes of crystals so a given volume measurement will add different amounts of saltiness. Wonder why your results always taste too salty when you follow recipes exactly? It’s because most recipes are written for Diamond Crystal Kosher salt, which has large crystals, and many home cooks use plain old fine iodized salt, which packs a lot more tightly. Cut by 1/2 if you don’t have DCKS.

I cut the mayo in half and add dijon mustard. also use dill pickle relish and red pepper flakes.

If you buy tuna packed in olive oil you won't have to add extra oil. Also, why add extra salt? (And why a specific brand?) Add a small shake of cayenne or red pepper maybe? I prefer lettuce to potato chips to top it off, but go with what you like.

For a creamier, healthier tuna fish substitute some avocado for mayonnaise. A rough rule of thumb is 1/4 avocado for 1/8 cup of mayonnaise. Mix the the avocado into the tuna salad and then add mayonnaise to your taste

For those saying use tuna in oil - be aware the oil being is probably something very unhealthy (therefore cheap to use at the tuna canning place) such as soybean oil. I would go with the recipe here which is even an improvement over the standard Mayo generally used in tuna salad - more unhealthy oils in mayonnaise. But start with dumping a can or cans of water- packed tuna in a colander, giving it a light rinse then drizzle with lemon juice. Really cuts down on that fishy flavor

There are suggestions to substitute avocado for mayonnaise. You could also substitute Dawn dishwashing detergent. I suffered some social pressure for years to love avocados, the taste of which to me is very much like soap. Since of been speaking up, asking cooks to leave it and guacamole as a condiment to be added, I have found many kindred pallets. If you like, please enjoy it on your plate. But I’d like to challenge the assumption that it is universally adored.

Tasteless celery can and should be substituted by minced fennel bulb. It is not a dramatic taste change but it is so much better than celery.

I used 3 cans tuna and increased the other ingedients proportionally. Used cornichon pickles from Trader Joe's and some green tomato pickles from my sister, but bread and butter pickles would do it; a combination of sour and sweet. I omitted the dill and the salt and didn't miss them. I spread a Dijon vinaigrette with a couple of mashed anchovies on the buns to moisten them. Really delicious!

Sensational recipe!... even though I made the mistake of using Cilantro instead of Parsley! I also used one 7 0z can of tuna in water and the other 5 oz can in oil... all I had on hand. Skipped the chips on the sandwich, but generous piles on the side. Grillos fresh dill pickles! Try not to eat them all before the salad is made. Quite a lot of liquid accumulates as it sits in the bowl. Eliminating the extra oil might help a bit.

Agree about using oil-based tuna. I add dill relish, hard-boiled egg, bread and butter chips, mayo, apple, celery, onion and omg!

I buy Ortiz tuna packed in oil. Drain well, Duke's mayo, garlic powder, dried minced onion and sweet pickle relish. Sometimes I add shredded cheese as well. Always skip the celery blech. Trust me on the onion and garlic!

Have subbed plain yogurt for mayo for many years. Green olives and capers are always in my pantry too when I want to add tang and salt. Add lemon pepper instead of salt, and lemon zest.With or without the yogurt, this goes great over pasta as a tuna puttanesca style, to which chopped lemon also enhances

I often make tuna salad with curry, raisins and grapes.

This may be sacrilege, but I love mixing tofu into my tuna salad. It makes for a bit lighter and creamier version, and as a (somewhat) good Japanese American, I usually have some in the fridge.

This is essentially my moms recipe, but she and now me substitute diced sweet pickles for dill ones. Forget the unhealthy chips, substitute alfalfa sprouts.

Try adding dried onion flakes, they do not make the salad watery but add the wonderful onion flavor. As for me, tuna, red pepper flakes, black pepper, mayo, dried onion, sweet relish - skip the mustard!

If you have the chance to pick a fresh green bell pepper, cut it into tiny pieces and add it to whatever recipe you use. It is crunchy and refreshing. The best tuna salad I've made.

How much mayo???It's missing from the list.

Canned tuna in water squeezed out. Hand mash with a fork, add ground pepper, French's mustard, sweet relish, only Hellman's mayonnaise, and sometimes when my celery is not fresh I chop up red radishes into fine pieces and add it instead. In fact I prefer the radishes.