This tuna sandwich is a great, quickly made lunch that fills you up. I like to make them when I know I have a busy day.
We usually always have a can of tuna or two in our pantry. I love this sandwich as it quick, easy and we always have all the ingredients in our home (no need to go out and buy extra)!
This sandwich doesn’t have to be complicated which makes it perfect for young ones to learn to make too. It is easily customizable to how everyone likes it. You want more of a mustard taste, add a little more mustard than mayonnaise.
Kitchen Tools Needed:
- Small Mixing Bowl: You don’t need something to big as there isn’t a large quantity to mix. Unless you decide you want to make more than one batch.
- Spoon
- Butter Knife: For spreading extra mayo on the bread and the tuna filling.
- Food safe storage container: We use a tall, cylindrical food safe container. Make sure to fully wash and dry the container before use (especially if it is new).
Ingredients:
- Tuna: Grab your favorite canned tuna in water for this recipe.
- Mayonnaise: Use your homemade or store bought. We do both here and both taste great!
- Yellow Mustard: Usually
- Dill Pickles: Our favorite pickle to add to this is from the brand Claussen. Their kosher dill spear pickles have the right flavor for this, and it is not over-powering. We don’t use a relish and it changes the flavor too much.
- Bread: I have found, pretty much, any type of bread goes well for a tuna sandwich. Choose your favorite!
- Salt and Pepper
How to make the Tuna Sandwich:
- To begin, open a can of tuna in water and drain the liquid as much as you can. If the tuna is too wet, when you go to mix the ingredients together it could get a little soupy (we don’t want that!). When the tuna is drained, scoop it out and put it into a mixing bowl.
- Then for the pickles, you want them chopped into very small pieces. The way I do this, is I cut away the seeds leaving only the rind. Then make a few lengthwise slices, and chop it into small pieces (I find 2 spears is to go with 1 can of tuna.). You don’t want them too big as it could be a little awkward to eat within your sandwich. Once chopped, place the pickles in a small bowl.
- Now add the mayonnaise, mustard, salt, and pepper into the mixing bowl and mix this all until fully combined.
- Toast your bread to a nice golden brown (or preferred toasting color). Toasting your bread gives the sandwich a bit of structure. This helps to keep the filling in, and your sandwich from flopping around.
- After the bread is toasted, spread some mayonnaise on the toast (this part is optional, though I like the little extra creaminess this gives) and layer with the tuna mixture on one piece of toast. Place the other piece of bread on top and cut in half (any which way you like). Enjoy with your favorite chips!
- Any extra tuna sandwich filling can go into a food safe container and placed in the fridge for up to 3 days.
Tuna Sandwich
A simple tuna and pickle sandwhich
Ingredients
- 1 Can of Tuna
- 2 Dill Pickle Spears
- 1 tbsp Mayonnaise
- 1 tsp Mustard
- 1 pinch Salt
- 1 pinch of Pepper
- 6 slices of bread
Instructions
- Open a can of tuna in water and drain the liquid as much as you can. Then scoop it out and into a mixing bowl.
- Chop the pickles into very small pieces. You don’t want them too big as it could be a little awkward to eat within your sandwich. Once chopped, place the pickles in a small bowl.
- Now add the mayonnaise, mustard, salt, and pepper into the mixing bowl and mix this all until fully combined.
- Toast your bread to a nice golden brown (or if you prefer darker, go darker and the same if you prefer a lighter toast).
- After the bread is toasted, spread some mayonnaise on the toast and layer with the tuna mixture on one piece of toast. Place the other piece of bread on top and cut in half (any which way you like). Enjoy with your favorite chips!
- Any extra tuna sandwich filling can go into a food safe container and placed in the fridge for up to 3 days.
Notes
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