Go Back
–+ servings
Tuna salad sandwich with lettuce on a white plate.
Print

Tuna Salad Sandwich

The Tuna Salad Sandwich, with canned tuna, fresh onions, celery, and boiled eggs is a classic recipe that is great for lunch, dinner, and snacks!
Course Main Course
Keyword Celery, Dry Mustard, Egg, Garlic Powder, Mayonnaise, Onion Powder, Onions, Parsley, Romaine Lettuce, Tomatoes, Tuna
Cooking Method Refrigeration
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 208kcal
Author United States Department of Agriculture

Equipment

  • Medium Bowl
  • 1/2 Measuring Cup

Ingredients

  • 1 1/4 cups Canned Tuna chunk style, water packed, and drained
  • 1/4 cup Onions chopped
  • 1 cup Celery chopped
  • 1/4 teaspoon Dry Mustard
  • 1 Egg large hard boiled, peeled, chilled, and chopped
  • 1/2 cup Mayonnaise low-fat
  • 1 teaspoon Parsley
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 6 Whole-Grain Rolls
  • 1 head Lettuce Romaine, small, cut into 6 pieces
  • 2 Tomatoes medium sized

Instructions

  • Drain and flake tuna.
  • In a medium size bowl, combine tuna, onions, celery, dry mustard, egg, mayonnaise, parsley, garlic powder, and onion powder. Stir well. Set aside for later.
  • Cool to 40 °F or lower within 4 hours.
  • Cut roll open and place on plate. Place a lettuce leaf on the bottom half of roll. Place a tomato slice (about ¼”) on top of the lettuce.
  • Using a ½ measuring cup, scoop and slightly spread the tuna filling on top of the tomato. Cover the top with a roll.

Video

Nutrition

Calories: 208kcal | Carbohydrates: 23g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 364mg | Potassium: 264mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2129IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg