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simple tuna sandwich recipe with mayo
- Total Time: 11 minutes
- Yield: 4 sandwiches 1x
- Diet: General
Description
Discover the ultimate simple tuna sandwich recipe with mayo, a creamy, satisfying classic. It’s perfect for busy parents, budget-conscious cooks, or anyone craving a quick, hearty, family-friendly lunch.
Ingredients
- 10 oz canned tuna in water, drained very well
- 0.25 cup mayonnaise
- 0.25 cup celery, finely diced
- 2 tablespoons red onion, very finely minced
- 0.25 teaspoon sea salt
- 0.125 teaspoon black pepper, freshly ground
- 0.25 cup cream cheese, full-fat, softened
- 2 tablespoons sun-dried tomatoes, oil-packed, drained and finely chopped
- 1 tablespoon fresh basil leaves, finely chopped, plus extra for garnish
- 1 teaspoon fresh lemon juice
- 8 slices sandwich bread (white or whole wheat)
Instructions
- Prep Tuna: In a medium bowl, flake the well-drained tuna with a fork until mostly separated and fine. Ensure it looks airy, not clumped.
- Chop Veggies: Finely dice the celery and very finely mince the red onion. Aim for tiny, uniform pieces for the best texture throughout the sandwich filling. (My kids prefer the onion almost invisible, so I mince it really fine!)
- Combine Tuna Mix: Add the mayonnaise, finely diced celery, minced red onion, sea salt, and black pepper to the flaked tuna. Stir gently to combine everything until creamy, being careful not to overmix and mash the tuna too much.
- Create Swirl Base: In a separate small bowl, combine the softened cream cheese, finely chopped sun-dried tomatoes, 1 tablespoon of finely chopped fresh basil, and fresh lemon juice. Mix with a spoon until the mixture is a uniform reddish-orange color with visible green flecks, ensuring it feels smooth.
- Swirl and Assemble: Add the sun-dried tomato and basil cream cheese mixture to the tuna salad bowl. Using a spoon or spatula, gently fold the cream cheese mixture into the tuna salad a few times, leaving distinct streaks and ribbons of the cream cheese visible. (If it looks too dry, fold in another 0.5 tablespoon of mayo to keep it moist.) Spread a generous amount of this vibrant, swirled tuna salad evenly over four slices of bread. Top with the remaining four slices of bread to form four sandwiches.
- Cut and Garnish: Using a sharp knife, carefully cut each sandwich diagonally in half to reveal the beautiful swirled filling. Arrange two sandwich halves on a plate, slightly offset to showcase the cut edges. Garnish with a small cluster of fresh basil leaves and a tiny pinch of finely chopped sun-dried tomatoes over the exposed tuna salad.
Notes
For lighter options, substitute mayonnaise with Greek yogurt or mashed avocado. Add other veggies like bell pepper, pickles, or capers. For a gluten-free meal, use gluten-free bread or lettuce cups. Flavor boosters include fresh dill or parsley, lemon zest, hot sauce, garlic or onion powder, or relish. If the tuna salad seems dry, add more mayonnaise, a splash of tuna liquid, or lemon juice. If bland, adjust seasoning. Toasting bread before assembling adds crunch.
- Prep Time: 11 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 50 mg