This tuna salad sandwich is a high-protein, healthy, and satisfying meal. It is creamy from the mayo, with a nice crunch from the onions and celery for added texture. Super portable and convenient, it is perfect for work, school, or even a picnic. Meal prep a few in advance, and you will have a quick, delicious option ready to go anytime.

Tuna Salad Sandwich Origin

The tuna salad sandwich originated in the United States shortly after canned tuna became widely available in the early 1900s. Americans began mixing canned tuna with ingredients like mayonnaise, and by the 1920s, tuna salad had become a popular sandwich filling. Thanks to its high protein content, convenience, and affordability, it quickly became a staple lunch in many American households.

Ingredients

1 can tuna, drained
1/3 cup red onions, chopped
3 tbsp relish or chopped pickles
1 green onion, sliced
1 stalk celery, diced
1/3 cup mayonnaise
1/2 tbsp Dijon mustard
Salt, to taste
Black pepper, to taste
Protein bread

Click on the images for the direct link to the ingredients I used:

Instructions

Drain the tuna and place it in a mixing bowl.
Add the red onions, relish, green onion, celery, mayonnaise, Dijon mustard, salt, and black pepper.

Mix everything thoroughly until well combined.

Spread the tuna mixture onto protein bread.

Slice the sandwich in half.

Enjoy!

Storage Tips

Store the tuna salad in an airtight container in the fridge for up to 3–4 days.
Keep the tuna mixture and bread separate to prevent the bread from getting soggy—assemble just before eating.
If you do pre-make the sandwiches, try to eat them within 1–2 days for the best texture.

Tuna Salad Tips

Drain the tuna well to prevent a watery salad.
Add more mayonnaise if you prefer a creamier tuna salad.
Chop ingredients evenly for easier mixing and spreading.
Toast the bread for extra crunch and to help prevent sogginess in assembled sandwiches.

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