Easy lunch ideas: tuna salad sandwich on marble rye.

We have a few lunchtime staples in our house, things we can whip up quickly on days when we don’t have leftovers (we’ve mastered the art of cooking for 4, and so most days will have lunch leftover from the night before).

This is one of our favorites, and I take no credit whatsoever. This is all Taylor. While I would always just mix tuna with some mayo, he went above and beyond and added tasty bits like capers, sweet relish, and fresh parsley for a truly awesome tuna salad with NO CELERY in sight (because in my mind, celery is a lot like raisins in that it has no business being in my food).

Best Ever Tuna Salad Sandwich Recipe

I love marble rye for sandwiches like this, though I wish it was easier to get around these parts. If you have a good Jewish deli or bakery near you my guess is you’ll have a much easier time of it than I did. However any good sandwich bread will work just fine here, so use whatever you prefer or have on hand.

Our Favorite Tuna Sandwich Recipe

While you could certainly serve this plain on bread, I like adding a bit of lettuce (yay, vegetables!) and a slice of tomato to round it all out.

Also: I think this same formula would work great with canned or shredded chicken as well.

Favorite Tuna Salad Sandwich Recipe

Cat photobomb.

You know who else loves tuna?

Kalypso.

She’s a tuna fanatic.

You turn your back for one minute and… suddenly it’s not your sandwich anymore.

Taylor

Taylor's Best Tuna Salad Sandwich

Yield: 4 servings

Total Time: 10 minutes

A lunchtime staple in our house, this is our all-time favorite tuna salad sandwich recipe.

Ingredients:

  • 2 (5 ounce) cans tuna (I like using Trader Joe’s solid white albacore in oil)
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon sweet relish
  • 2 teaspoons stone ground or dijon mustard
  • 1 teaspoon mini capers
  • salt and pepper, to taste
  • 8 slices marble rye sandwich bread, lightly toasted
  • fresh tomato and lettuce, optional

Directions:

  1. In a bowl, break up tuna with a fork. Add mayo, parsley, relish, mustard, and capers and stir to combine. Season to taste with salt and pepper.
  2. To assemble, place lettuce and tomato on bread (if desired). Top with a generous portion of tuna and top with another slice of bread. Cut in half and serve.

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6 Comments Leave a Comment »

  1. I could live off tuna and capers make it SO much better. This is a seriously gorgeous sandwich :)

  2. Yum! We’ve been on a huge tuna kick in our house the last couple weeks! Totally making this tomorrow!

  3. Must be eaten with salty potato chips either on the side or actually in the sandwich! Yum.

  4. This sounds delicious! I like you, usually go with tuna and mayo but I’m loving the extra add ins!!
    Oh also celery has no business being in anyone’s food, I hate when you eat out and they add it to side salads, just eww

  5. I really love your wonderful “good to table” fresh foods for summer. They are such cool, crisp, and creative recipes for Summer!!! Your photography is excellent!!! Thank you for sharing!!! I encourage people to subscribe to your blog and your page. I am going to encourage my Private Facebook Group Bebe’CTBelle ‘s members to check out your blog and page!!! Enjoy!!!

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